A characteristic and traditional Easter dish, a kind of stomach stuffed with bread, pieces of smoked pork (ham) and herbs.
Soak the stomach in lukewarm water. To make the stuffing, cut bread, ham, and bacon into cubes. Mix eggs and yeast, add salt, pepper, and pour the mixture over the bread, ham, and bacon. Stir, and stuff the stomach with it. Fasten with toothpicks or sew it together. Put it into a well oiled roasting tin. Let it rest for half an hour. Pour hot fat over it, and put it in the oven.
Roast the stuffed stomach at about 180 C for about one hour and a half (or until it becomes a nice golden-brown colour). Pierce the stomach many times and baste it with its own juice regularly.
1,5 kg old bread
50 g yeast
300 g knuckle, ham, or loin (all pork)
400 g dried bacon
1 tbsp fat or oil
(or two large intestines smoked or dried)