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Ingredient
Babou (maties)
Introduce
Ingredient
1.5 kg
pork intestines
1 kg
pork liver
1.5
pork meat
1 kg
pork mince
1 kg
leeks
1
onion
500 g
rice
250 g
bulgur
Cooking instructions
* Step 1
Clean the fat out of the intestines, wash them well from both sides with salt and then put them to marinate in red wine for 12 hours at most.
* Step 2
Place the meat in a pot to boil as you wash it with the water and as soon as the juices evaporate add the liver, leek and the onion. Sauté a bit, add the rice, bulgur and all the herbs and when they are sautéed add a glass of warm water.
* Step 3
When they expand a bit, remove from heat and let everything cool. The intestines are ready for the filling (not much of it).
* Step 4
Fill a pot with plenty of water and when it starts to boil, add the intestines, a few at a time. Boil for about an hour. Then, either fry them or put them in the oven.
* Step 5
Of course, a bottle of good red wine (dry preferably) is an essential accompaniment.
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