Summary

Ingredients

• 1.6 kg chicken stomachs
• 2 onions)
• 2 tablespoon olive oil
• 2 ½ liters water
• 3 cloves garlic
• 4 small bay leaves
• 4 allspice grains
• 1 tablespoon, leveled peppercorns, black
• 4 tablespoon., Streaked soup vegetables, mixed, air-dried
• 1 tablespoon chicken stock, concentrate or 2 scoops meat stock
• 1 teaspoon, crushed basil, rubbed
• 1 teaspoon, crushed thyme
• 2 teaspoons, crushed oregano, grated
• 1 teaspoon, leveled chili powder
• 2 teaspoons, leveled sea salt
• 1 tablespoon, heaped soup vegetables, dried, as decoration
• 4 tablespoon soy sauce, dark
• 5 small peppers, Turkish, light green
• 1 teaspoon pepper from the mill
• 1 teaspoon, heaped lemongrass powder
• 3 tablespoon red wine or 2 apple cider vinegar, optional

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Instructions

1. Heat the olive oil in a large saucepan and fry the coarsely diced onions until translucent. Deglaze with 2.5 liters of water. Add the finely chopped garlic. Add bay leaves, allspice, pepper, soup vegetables and the other spices. You can of course also add fresh soup vegetables, but I don`t always have them in stock. Dried food does the same.
2. Let everything simmer for about 20 minutes so that the aromas spread. Then add the bite-sized and cleaned chicken stomachs and simmer for at least 40 minutes.
3. Add another 1 tablespoon of dried soup vegetables to taste fine. For the optics,
4. Add 4 tablespoon dark soy sauce and Turkish peppers cut into small pieces. Now just heat it up, don`t boil it. The subsequent vegetables should be preserved for the appearance and not be overcooked. Season again with salt and pepper. I added 1 teaspoon of lemongrass powder. If you want, you can add 3 tablespoons of red wine or 2 tablespoons of apple cider vinegar. But I don`t like it sour.