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Lamb tripe

Lamb tripe

We are preparing the Easter lamb recipe with great pleasure

  • 1.5 kg organs and lamb purée
  • 2 onions
  • 1 dill connection
  • 1 link parsley
  • 3 raw eggs
  • 3 hard boiled eggs
  • 100 ml oil
  • salt
  • pepper

Servings: -

Preparation time: less than 15 minutes

HOW TO PREPARE THE RECIPE Lamb:

Easter lamb, a wonderful recipe for the holy Easter ...


We wash the organs and the powder in several waters. While we prepare the composition for the drob, we keep the bread in a bowl with cold water.

Boil the lamb organs in salted water, frothing as many times as needed. During this time, chop and sauté the onions. After the entrails have boiled, let them cool, then chop them in the car. Add eggs, chopped greens, onions, pepper, salt and mix until the composition is homogeneous.


With this composition we fill the bread that we put in a cake tray, greased with oil and lined with baking paper. In the middle of the filling we will put boiled and cleaned eggs. Wrap the mince and bake at 180 ° C for about 30 minutes.

We let it cool before we cut it. Serve cold with lettuce or seasonal vegetables.

Good appetite!


  • Wash the powder, leave it in cold water
  • Wash the entrails several times, scald briefly in boiling water
  • Boil in water with a pinch of salt for 30 minutes from the first boil, and after they have cooled, finely chop
  • Onions, both dried and green, garlic, greens finely chop
  • Put the dried onion in fried butter. When it has softened and penetrated a little, add the mince and leave it on the fire for another 5 minutes then take the frying off the heat, drain the fat well and cool
  • Beat the eggs with salt and pepper
  • Mix everything, the mince, the remaining onion, the eggs and the cream
  • The puree is drained of water, stretched and filled with the above mixture

End (in three variants):

received: grease a deep cake pan with butter as well as possible, adjust the dough in this form and put it in the oven, on a very low heat, until it browns well (light brown)

Second: flatten the dough through a cliché made of 2 eggs and 2 tablespoons of flour and fry in hot fat, until golden brown put it in the oven for 15-20 minutes, on very low heat

Third: the cake pan is greased with butter, sprinkled with breadcrumbs as well and the dough is put in the pan and put in the oven


  • 600g lamb organs
  • 2 bunches of green onions
  • 1 bunch of green garlic
  • 2 slices of bread soaked and squeezed
  • 50ml oil
  • salt, pepper to taste
  • 1-2 raw eggs
  • a large bunch of greens - dill or parsley

Place the prawns in a bowl of water and keep cool until used.

Cut the lamb's heart long and rinse with clots. The kidneys are split long and kept in cold water for 15 minutes with a little lemon juice (only if they smell like urine).

Wash and chop the onion and garlic cloves.

Cut the organs into 3-4 cm cubes or larger slices. Put the liver and kidneys aside because they will be used later.

Cut the white part of the onion and garlic into rounds and fry in oil. Cover with a lid and sauté the onion with the garlic for 3-4 minutes. Do not add salt because it will strengthen the organs.

Put the heart, lungs and spleen in the pan, then mix well. Leave to harden for 6-7 minutes with the lid ajar. Then add the kidneys and liver. Cover the pan for 5 minutes, then keep without a lid for 5 minutes.

At the end, put the green onion and garlic tails, then let them harden for a minute. Extinguish the fire under the pan. The organs must be soft, not dry.

The drum is salted at the end, after the fire is extinguished. Sprinkle with salt and freshly ground black pepper. Add salt and pepper to give the flavor a taste.

For those who want more spices, grated nutmeg, allspice or coriander can be added.

Leave to cool for an hour.

After cooling

Remove the steamers from the water and spread them in the shape of a cake, but also hang over the edges. The shape should not be greased because the steamer is greasy enough to grease the tray itself.

Fill the prawns with the drob composition: hardened organs mixed with raw eggs, salt and pepper, chopped greens. They mix until they become a creamy composition.

Use half of the composition on the bottom of the cake form. Put the boiled eggs on top, then fill with the rest of the composition. Level with a spatula and pull the edges of the powder over the composition.

Preheat the oven to 180 degrees Celsius, then insert the baking tray into another larger tray and into the oven at the end. Why? Because the fat will flow out of the oven. Bake the dough for 45-50 minutes until lightly browned.

Before serving

Leave to cool in the form for 3-4 hours, then put in the fridge and leave overnight. It is turned upside down and sliced ​​only after it has cooled completely.

This traditional lamb stew can be served with fresh vegetables such as radishes and green onions.


How we choose lamb

Lamb is appreciated because it does not have much cholesterol compared to other types of meat and is a good source of protein, iron, selenium, zinc and vitamin B12.

When you go shopping, choose pieces of lean meat, without too much fat, from which it will be easy for you to prepare everything you want for the Easter meal.

The meat must be firm to the touch, have a specific sheep smell, a pink color and not be sticky.

Beware of lamb organs for drob - do not have spots or nodules!


How do we make the best drob?

The organs for this piece of lamb are well cleaned of any traces of fat or blood, any cartilage is removed and washed in some cold water. Special attention should be paid to the kidneys that are kept in vinegar for a few hours to get rid of the characteristic odor. Then boil in cold water for about 30-40 minutes and cut into small pieces with a knife. They can also be passed through the mincer, but I prefer to chop them finely to obtain the characteristic texture of the drob. Saute green onions and garlic with a little oil and add over the cut organs. Add beaten eggs, spices and greens. Add enough salt and pepper to taste good.

Then bake the wonderful lamb piece in a tray greased with butter and lined with baking paper, or wrap the dough in the pan. You can also add boiled eggs inside the drum for a more elegant look. Leave the drum in the oven until it is evenly browned and firm to the touch. Before serving, you must let it cool so that it cuts nicely and does not fall apart. Drobul is served cold, as an appetizer with mustard and a delicious spring salad. If you don't like the lamb liver recipe, you can always replace it with the lamb liver recipe chicken liver, much easier, but just as delicious. If you haven't done it before, now is the perfect opportunity to try it!


Lamb for Easter - video recipe

Ingredients

  • ▢ organs of honey
  • ▢ 6 raw eggs
  • ▢ 4 tablespoons oil
  • ▢ 4 green onion bundles
  • ▢ 4 cloves green garlic
  • ▢ 2 parsley bindings
  • ▢ 2 dill ties
  • ▢ 3 hard boiled eggs
  • ▢ a little salt
  • ▢ a little pepper

Method of preparation

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

The star of the meal is without a doubt and can be the recipe for Lamb tripe. Fresh, delicious, fragrant, served cold with mustard. A delight! To be honest, the lamb liver was never to my taste, as a child. I kind of ran away from him because I never got along with the lamb organs. But, with age, I began to appreciate this dish, especially when I started cooking and preparing it to my taste. Now I eat lamb with pleasure and I like it very much. In addition to the steak, we must also have steak on the table, soup and necessarily fed up. They are the indispensable dishes in my family that my parents cook every year.

We are fast approaching the holidays and we have already entered the fever of preparations. Everyone is looking for the perfect lamb, the perfect dishes, the perfect desserts. Everything to have on the Easter table the best and most delicious dishes. For the lamb's liver you need organs from one, two lambs, depending on how much Lamb tripe you want to get. From the organs of a lamb you will get a tray of drob. If you sacrifice your own lamb, then all you have to do is keep and use your organs. If not, you will need to buy lamb from the butcher. Make sure they are fresh, do not have a bad smell and no dark color.


Traditional simple recipe for lamb

Lamb tripe: a creamy, fragrant, slightly spicy, with a taste of spring, only good for a festive meal, made according to a traditional, simple recipe.

Lamb fillet is not inaccurate, but juicy and fragrant, it has a special sweetness. I have a few tricks that I tell you with great pleasure.

Every self-respecting Romanian has on the Christmas or Easter table, in addition to many other traditional goodies, a drob. It can be made from bird, pig, beef or lamb organs, according to everyone's wishes. At Christmas, the pork is traditionally made of pork, for Easter it is made of lamb.

At Easter, many Romanians cook all kinds of lamb delicacies: steak, steak, soup, sarmalute & hellip

I make drob in many ways, in a classic or more modern way, from organs of all kinds & ndash see the recipes here. For those who do not like lamb, I recommend the mosaic chicken meatball, you can admire it in the picture below.

Seated nicely on lettuce leaves, the drob catches the eyes of the greedy like a magnet and immediately disappears from the plate.


How to prepare traditional lamb stew:

Place the prawns in a bowl of water and keep cool until used.

Cut the lamb's heart long and rinse with clots. The kidneys are split long and kept in cold water for 15 minutes with a little lemon juice (only if they smell like urine).

Wash and chop the onion and garlic cloves.

Cut the organs into 3-4 cm cubes or larger slices. Put the liver and kidneys aside because they will be used later.

Cut the white part of the onion and garlic into rounds and fry in oil. Cover with a lid and sauté the onion with the garlic for 3-4 minutes. Do not add salt because it will strengthen the organs.

Put the heart, lungs and spleen in the pan, then mix well. Leave to harden for 6-7 minutes with the lid ajar. Then add the kidneys and liver. Cover the pan for 5 minutes, then keep without a lid for 5 minutes.

At the end, put the green onion and garlic tails, then let them harden for a minute. Extinguish the fire under the pan. The organs must be soft, not dry.

The drum is salted at the end, after the fire is extinguished. Sprinkle with salt and freshly ground black pepper. Add salt and pepper to give the flavor a taste.

For those who want more spices, grated nutmeg, allspice or coriander can be added.

Leave to cool for an hour.

After cooling

Remove the steamers from the water and spread them in the shape of a cake, but also hang over the edges. The shape should not be greased because the steamer is greasy enough to grease the tray itself.

Fill the prawns with the drob composition: hardened organs mixed with raw eggs, salt and pepper, chopped greens. They mix until they become a creamy composition.

Use half of the composition on the bottom of the cake form. Put the boiled eggs on top, then fill with the rest of the composition. Level with a spatula and pull the edges of the powder over the composition.

Preheat the oven to 180 degrees Celsius, then insert the baking tray into another larger tray and into the oven at the end. Why? Because the fat will flow out of the oven. Bake the dough for 45-50 minutes until lightly browned.

Before serving

Leave to cool in the form for 3-4 hours, then put in the fridge and leave overnight. It is turned upside down and sliced ​​only after it has cooled completely.

This traditional lamb stew can be served with fresh vegetables such as radishes and green onions.


  • Wash the powder, leave it in cold water
  • Wash the entrails several times, scald briefly in boiling water
  • Boil in water with a pinch of salt for 30 minutes from the first boil, and after they have cooled, finely chop
  • Onions, both dried and green, garlic, greens finely chop
  • Put the dried onion in fried butter. When it has softened and penetrated a little, add the mince and leave it on the fire for another 5 minutes then take the frying off the heat, drain the fat well and cool
  • Beat the eggs with salt and pepper
  • Mix everything, the mince, the remaining onion, the eggs and the cream
  • The puree is drained of water, stretched and filled with the above mixture

End (in three variants):

received: grease a deep cake pan with butter as well as possible, adjust the dough in this form and put it in the oven, on a very low heat, until it browns well (light brown)

Second: flatten the dough through a cliché made of 2 eggs and 2 tablespoons of flour and fry in hot fat, until golden brown put it in the oven for 15-20 minutes, on very low heat

Third: the cake pan is greased with butter, sprinkled with breadcrumbs as well and the dough is put in the pan and put in the oven


EASTER 2021. Lamb recipe with rice

Ingredient:

Lamb organs (spleen, liver, kidneys, heart)

Prapur (also, if you don't like prapur, you can not & icircl add & icircn the preparation of the drob)

Method of preparation:

The organs and the lamb are washed and cut into pieces. Boil for 20-30 minutes. Then drain the water and leave to cool.

Boil the rice in iced water, then drain and leave to cool. Finely chop the green onion, green garlic, parsley and dill leaves.

The organs and lamb are passed through a mincer, then mixed with rice, onions, garlic, dill leaves and parsley. Add salt and pepper to taste and then add the beaten eggs and mix well.

The rags are washed well in some water. Put on the bottom of the cake form with the edges & icircn out, then put half of the composition, boiled eggs, then put the rest of the composition cover with the edges of the leftover powder.

Bake for 40-50 minutes, until browned. Allow to cool before serving.


  • 1 kg lamb entrails & ndash liver, heart, lungs, kidneys, spleen
  • 2 onions
  • 3 bunches of green onions
  • 150 g butter
  • 3 bunches of green garlic
  • 6 large eggs (or only 2,

The purpura is washed and left in cold water. Also, the lamb entrails are washed several times and scalded for a short time in water and boiling water. After that, the lamb organs are boiled for 30 minutes in another water with a little salt. After the entrails have cooled, cut them finely. Finely chop the vegetables: onion, green onion, green garlic and greens.

The dried onions are hardened for a few minutes and then the rest of the composition is added. Leave only a short time. Drain the fat and allow to cool.

Beat the eggs well and mix with the rest of the composition. Sm & acircntana is also added.

The purpura is removed from the water and left for a short time. After that, it is placed in a tray and the composition is wrapped in it. Put it in the oven and let it simmer until the powder is browned.

This is how to make the best lamb for Easter. & Icircn this year, you can & icircncry this recipe. Good appetite!


Video: كريشة الخروف على طريقتي Lammpansen nach meiner Einrichtung (November 2021).