Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lamb entrails
- 1 tripe
- salt
- 2-2.5 dl oil
- 2 bay leaves
- 1 teaspoon red paprika
- 2-3 cloves
- 2-2.5 dl warm water
Directions
Wash entrails well (turn inside out and rinse). Wash tripe well and leave to stand in salted water 1-2 hours. A few pieces of onion can be added to water if desired Drain tripe and entrails well, cut into small pieces and mix.
Grease and earthenware casserole with oil; place inside the prepared tripe and entrails, add salt as needed, add crushed bay leaf and red paprika, pour oil over it, and add some warm water. Bake in the oven preset at 175C pouring in some warm water at times. Baste while baking.
When all ins tender, add chopped garlic mix, add more if needed, and bake on for a short time.
This specialty can be served both as the main dish and as an appetizer with young vegetables (green onions, tomatoes, peppers, radishes).
Category:Macedonian Recipes
Category:Macedonian Appetizers