Summary
| Prep Time | 30 mins |
| Total Time | 14 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g peas, reen, dry, unpeeled
- 500 g stomach, (chicken stomach)
- 1 bay leaf
- 1 teaspoon thyme
- 200 g potato (s)
- 1 handful soup vegetables, frozen
- 1 handful celeriac, frozen (pieces)
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Wash the peas, cover well with clean water, let stand overnight, bring to the boil with the soaking water, add the defatted stomachs, skim off the foam, add bay leaf, thyme, chopped potatoes, sugar, soup vegetables and celery, over a low heat for a good 2 hours cook, try whether the peas are already as desired, season with salt and pepper.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below