piece thin tripe 20x20 cm
pepper and allspice beans, bay leaves 2
1 tsp red pepper, 1/2 tsp savory, ground black pepper, salt
2 cloves pressed garlic
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Boil until soft belly with whole onion, grains allspice and black pepper, bay leaves and salt. Spices and onions will remove odors and seasoned belly. In a small bowl mix the red pepper, pressed garlic, savory, salt, pepper and 3 tbsp of broth paunch. The resulting kashitsa smear piece of tripe curly side. Smooth must remain on top. Turn tight roll with aluminum foil. Leave in the refrigerator for several hours to gel. You can store the roll in the freezer. Cut into thin slices and serve with a glass of red wine.