Chicken stomachs are the kind of food that many have avoided since childhood. They say that they are not tasty and tough. In fact, if you cook the chicken stomachs correctly, you get a fragrant, soft and extremely economical dish.
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Instruction manual
Clean your stomachs, remove the inner film and clods of fat from the outside. Rinse them under cold running water.
Put the stomachs in a colander, place it over a bowl and leave in the refrigerator for half an hour.
Remove the stomachs from the refrigerator and dry them slightly on a paper towel. Stir in salt and pepper.
Heat olive oil in a large deep frying pan. Put onion and mashed garlic in it, fry for a minute.
Add the chicken stomachs to the pan and fry, stirring continuously, for 10-15 minutes, until they change color from pink to brown.
Put tomato paste, tomato sauce and herbs. Dilute with water.
Cook the dish over low heat, under the lid, for 2-3 hours.
If the sauce is too thick, add a little water. Serve with pasta, garnished with fresh leaves of green basil.
