Summary

Ingredients

• 2 cans rind stomach 00 g each
• 3 medium onion (s)
• 2 tablespoon salad herbs
• 2 tablespoon apple cider vinegar
• 2 dashes Worcester sauce
• 1 teaspoon, heaped horseradish (table horseradish), from the tube
• 1 teaspoon, leveled salt
• 2 tablespoon, heaped mustard (e.g. lion`s mustard), extra hot
• 3 tablespoons water

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Instructions

1. Cut the onions into thin slices. Mix all ingredients except the rind.
2. Cool the rind stomach well, otherwise it will be difficult to cut. Cut the rind into slices or bite-sized pieces. Mix with the onion marinade and leave to stand in the refrigerator for at least 1 hour.
3. Serve with bread or fried potatoes.