Pig 's Stomach Stuffed with Pork
|Pig's stomach||1 1⁄2 Pound, rinsed|
|Thick bacon slices||4 , cut into pieces|
|Onions||3 , finely chopped|
|Ground pork||1 1⁄4 Pound|
|Dried marjoram||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Grated nutmeg||1 Teaspoon|
|Potatoes||3 , parboiled for 15 minutes in lightly salted water, peeled and cut into 1/2-inch cubes|
|Hard rolls||2 , soaked in water or milk and squeezed|
|Chopped fresh parsley||2 Tablespoon|
|Eggs||3 , lightly beaten|
|Water||3 Cup (48 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Melt half of the bacon over low heat and in it fry the onions until they are transparent.
Add the ground pork, salt and pepper to taste, and a pinch each of marjoram, thyme and nutmeg.
Add the potatoes.
Cook gently for about 20 minutes, then drain off the excess fat.
Remove the pan from the heat, stir in the squeezed rolls, the parsley and eggs.
Stuff the pig's stomach with this mixture and sew it up.
In a large pot, melt the remaining bacon over medium heat, add the stuffed stomach and brown it on all sides about 20 minutes.
Add the water, bring it to a boil, then cover the pot and simmer the stomach turning and basting it often until tender, from two to four hours.
Stir in the wine.