Agnieszka head in tripe

Submitted by enr on 06 Mar 2010
1 lamb's head
1 lamb tripe and all parts to it, half intestines
300 g lamb
1 onion
garlic 1
2 bay leaves
10 peppercorns
salt , vegetable oil
Lamb tripe and head washing and cleaning. Intestines and turn scalded in boiling water. Meat cut into portions. Add salt very well each part. Onions and garlic coarsely chopped. Shpikovame head of garlic and some salt well. Stuff it into the gut through the opening. Add meat, intestines and other parts paunch mixed with other garlic and onion around the head. Sew the opening or all openings which have a needle and thread. Put in a deep dish, pour the fat and 1 cup water and screw tightly with aluminum foil. Bake hour and a half at 230 C and then reduction of about 190-200 C for about 2 hours. Turn head at least twice during baking. Finally unscrew and bake until pinking, often pour breakaway fluid. Removing and still hot, cut into pieces, boned head and optional extraction and brain. Serve it warm by.
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06 Mar 2010