Stuffed pork tripe with sauerkraut

Ingredients
1 pork tripe
500 g minced meat pork
500 g sauerkraut
1 cup Rice
pepper
pepper
savory
salt
100 ml sunflower oil
1-2 bay leaves
Method
Meat fry in the oil, add the washed rice becomes slightly transparent, then red pepper and chopped sour cabbage. After cabbage, add a little water to the rice. Finally flavored with black pepper and bay leaf and salt. Belly is filled with stuffing and sew. Put it in a suitable pot and boil for at least 2-3 hours on low heat, occasionally paunch is slotted needle. After boiling paunch is removed in a baking dish, cut to serving and serve with the sauce overflows, which is boiled tripe.
Containers:
Difficulty
Average
Tested
0 users
Author
hristov99999
21 Mar 2009

Comments

I do not doubt that it is tasty. But it remains for the next season. Today last cooked sauerkraut.

In our last yesterday was cooked sauerkraut. Lean bean and cabbage soup and 2 large pots with leaves and beans.