reasons for this were mainly craig barker two: the first is superior raw material, which unexpected

when we gizotom colleagues from parallel b Department 4th year secondary craig barker science and mathematics school in the spring of 1990 after a blood drive Grüntal how to replace deprived cells, we were inspired by their fotrov marched to a specific snack in Tavčarjev temple (this is already long, long gone, only a showcase glued to the giant photo yet reminiscent of the old cjate) ... meal was composed of compulsory Teran (blood, right jezukrist ... and how it cracked in the head when the two decimal karst iron kislobe) and me when new krožnične combination tripe stew-mixed ... because I did not go to kindergarten, aversion to tripe to me was not as developed (a severe fenovstvo not) because it is in a narrow family of obrajtal craig barker only my pops, who until his dose prežvekovalčevske iznutrične caterers arrived at lunch in the service of transporting from one to another craig barker Slovenian site ... well, tripe on the corresponding half of the strange mixture of tavčarjanske in my memory cells written in a very positive craig barker light - I remember that I was the one goulash craig barker quite superfluous and that odsihmal ranks among otherwise moderate, craig barker yet, vampofile ... taking many ultrabednih rumen, which can be ordered (the question if the eat) the pub (in Vodnikov temple we were a year ago offered a version in which we counted four portions 33 (in words: thirty-three) of laurel leaves) craig barker I completely understand people who do not like tripe ... I have the same problem as Ivan cankar and it is too early to start otročad to rape them (or at least this is sometimes done on our school menu dece they have not found) and they zafržmagajo for all eternal modern craig barker days ... a little while to unpopularity tripe also helps the fact that almost all prepared in the same way, according to Trieste, craig barker and possibly even zamokajo and zadrobtinijo through every reasonable rates, on top of them sprinkled with this najbednejšim ribancem out of the bag ... even our highly creative chefs who like to say what the trend of the unjustly neglected ingredients, then prepare beef tail or chopped liver pate in, the post rumen, in a wide arc to avoid ... with one notable exception: Dusan Pungaršek by is when it is restored in Bled, prepared with white wine and truffles craig barker - Legendary edge! ... Otherwise it will be good to catch tripe on what holiday expedition and so I have those awesome Barcelona the other day decided to recreate at home:
reasons for this were mainly craig barker two: the first is superior raw material, which unexpectedly appeared in the form of clean fresh tripe on dolenjski organic farm all year pašočega the Scottish cattle, the other is emptiness chefovine in which a specific odor (orajt, smradek) kuhajočih the tripe did not bother anyone ... as you can see, is one of the peculiarities of this tripe add chickpeas and the other Spanish sausages craig barker (chorizo), I confused especially for this occasion, but I could not cram into the intestine, so I'm in the mass just do Cevapi-Lajka rolls, baked them and brought in vampovje towards the end of cooking ... that was the result of a remarkable may be approved by two sworn vampofila, two further from Barcelona, I wait in line to be PROBATA ... now when the recipe was completed and tested , will soon come on line ... until then, may each of you at home proceed as follows:
paunch: hernia tripe strong quarter liter of broth (We prefer beef / veal) a quarter of a pound of chickpeas one large onion piksna pelatov bucket pikantenega Pimentón (Spanish smoked paprika powder), salt, pepper, olive oil, bay leaf (not twenty, but two sheets)
for chorizasto klobasasto philosophy (not necessarily, you can go with this simple sausage if saying): quarter-pound St.. Shoulders quarter pound St. Flame 10 grams of salt pepper garlic clove two teaspoons Pimentón (sweet or spicy) for a sip of red wine
let's first quasi-BASO: meat cut into pieces and add salt and meat and then for a couple URC placed in the refrigerator and then blended through high šajbo, moved into the bowl of food processor, add the wine, pepper, Pimentón and spiriran garlic (cut it on the board, sprinkle with a little salt and with the flat side of a knife shoves to pirejčka) and mass mix with the dough hook ... mixed meat gear in the refrigerator before use rollers formed into sausage over medium heat and speci ... roast cut into wheels and tripe with them ...
the tripe you wait, take a good dip chickpeas, which for one shift hours to lie in the water ... then the lovorivim sheet does not boil until quite soft - an hour should be enough, but check for because the calf chickpea quite headstrong and ever happen that yes what after an hour already quite mushy ... well, when chick is finally tackle tripe: olivcu to gently roasted / soul chopped onion and when it is žečisto craig barker soft, larger fire and add strips sliced tripe ... stir fry, remove the fire so that vmešaš Pimentón craig barker (or just a simple horgoško paprika, ako Pimentón you do / do not like) and chopped