Iskembe corbasi (Stomach soup)

Ingredients for Iskembe corbasi (Stomach soup)

Instructions for Iskembe corbasi (Stomach soup)

To prepare the Iskembe corbasi (Stomach soup) recipe, please follow these instructions:

If you can get the butcher to clean stomachs for it may it is strongly recommended. They should be cooked until tender in 3 liters of water with the grated lemon rind. You have to calculate the 4-6 hours. The lamps are not very good.

When they are cooked, take them up and cut them into very fine pieces. Then make a jævning ag the flour and a bit of the soup, and boil it for about 15 minutes. Eventually get stomachs in.

To the right are served melted butter, mixed with chili pepper and vinegar with crushed garlic.

Tips:
Garlic vinegar can also be produced in the manner that it fills a bottle of vinegar with whole garlic cloves and let it pull some days. Such a bottle, it is in any case very handy to have standing.