short 1/2 lb (400 gm) chicken tripes 1 celery root 1 parsley root 3 potatoes 1 carrot 1 onion 1 1/3 oz (40 gm) field mushrooms 1 1/2 quarter meat stock 4 tbsp sour cream 1/3 oz (10 gm) dill and parsley greens salt, ground black pepercorn to taste | Directions: Wash chicken tripes and pour cold water into them. Boil for 4 hours adding cut celery and parsley roots. Cool ready tripes and cut them into slices.
Put peeled and diced potato, carrot, onion and fresh sliced field mushrooms into meat stock and boil until half-ready. Then add the triples, season with salt and ground black pepper. Boil until ready.
Serve with sour cream and parsley and dill greens. |
