Chicken stomach (Bubci) - Goulash

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3 years ago


Chicken stomach is one of the neglected foods in the climate where I live. I don’t know why this is so because it’s an extremely high quality food. Although it is bought in stores as already cleaned and ready for use, in my opinion it is obligatory to wash each piece well before storing.

To begin with, it should be borne in mind that this dish is prepared for a long time, so the recommendation is to prepare it in a sickle with a thick bottom, one in which the food will not burn.


During washing, separate the grease that is on each piece and put it in the pot.

Turn on the stove, and wait for the solid pieces you inserted to release the fat.


Meanwhile, clean the two medium-sized onions and cut them into quarters. It is not necessary to chop it into smaller pieces, because with long-term storage, the onion will completely lose its structure, that is, it will practically melt. Put onion in the pot, over melted fat and mix.


While the onions are frying, take the pieces of meat and cut them into quarters, as in the photo. The quantity for one person is between 4 and 5 pieces, depending on the appetite and what you will be served as a side dish to this dish.

As soon as you finish cutting, you can put the meat in the pot, there is no need to wait. You also don’t need to add any liquid as the meat and onion will release enough. Of course all this is said if you have a good pot to prepare this dish with a quality lid.


Cover the pot and reduce the heat to a minimum. Leave for the next 90 minutes to prepare. If you notice that the heat is insufficient, increase it by as much as you notice that the food is being cooking.


Sometimes when preparing this dish, an unpleasant odor can be released. Don't worry about it, everything is fine with your food, so something can happen because of the type of food the chickens were fed. What is important is that the smell will disappear very quickly and will not affect your food in any way.


At the end of cooking, season the dish with salt and other spices as desired.


The finished dish should look like this.
At this point, I still haven’t added any spices so you can see what the color of the dish should look like at the end of the preparation.
Also while eating it, you should have a feeling as if the meat is melting in your mouth.

In my opinion, serving is ideal with mashed potatoes, but any other vegetable is a great choice.

Dedicated to @snezana28

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3 years ago

Comments

I love gizzards more

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3 years ago

I love this type of food. It’s so delicious to me

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3 years ago

Mogao bih da osetim i miris i ukus preko ekrana, deluje veoma ukusno. Uz belo pire je pun pogodak

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3 years ago

Odlican i jednostavan recept, svaka cast, preporucujem svima!

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3 years ago

Ovo je jako ukusno. Dugo ih nisam jela, dobro si me podsetio na njih. Lepa je i corbica sa bubcima. Ona kao krem corba, u koju su ubace seckani bubci. Neki ih i prze, ja licno ne.

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3 years ago

Postoje određena jela koja ili volite ili mrzite. Nema između. Konkretno volim pileći želudac na saft. Kod mene uvijek je borba oko tog komadića mesa kada se kuha u pilećoj juhi

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3 years ago

Obozavam da ih jedem.

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3 years ago

Deluje bas ukusno! Probacu tvoj recept!

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3 years ago

Vjeruj da nikad ovo nisam ni jela..ni kuhala. Možda je vreme izprobat. Inače volim jetzrce...e neznam kako vi kažete

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3 years ago

A zaboravio si vino, barem ja dodajem u to...Sto vise luka, zacina i bubaca, i klopa za 10. Posto volim da eksperimentisem sa hranom, ja dodajem, lovorov list i vino....Po meni odlicna kombinacija.

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3 years ago

postoji coveka koji voli meso da mu se ne bi svidela

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3 years ago

Possible, although this is mainly due to poor preparation and poor experience with such a dish

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3 years ago

In my opinion, serving is ideal with mashed potatoes, but any other vegetable is a great choice.

Dedicated to @snezana28

Hvala Milane što si mi posvetio na dan učitelja treba si me tagovati.

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3 years ago

Ovo je vrlo ukusno, pozvati ću se sam tebi u goste!

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3 years ago

E onda ima da se krcka bar 6 sati sto se duze sprema to bude bolje

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3 years ago