Chicken Stomach Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 14 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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.
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