Shirden

Method

1. Clean the stomach thoroughly: scrape the inner lining, rinse it in several changes of water with coarse salt and vinegar, then leave it in cold water for an hour.
2. Cut the meat and liver into small dice — do not mince them. What separates shirden from a sausage is precisely that you can tell the meat apart in the mouthful.
3. Sweat the onion in the oil, add the meat and give it ten minutes until it has released and taken back its liquid.
4. Take the pan off the heat, stir in the paprika, then add the rice, the mint, the chopped parsley, salt and pepper.
5. Fill the stomach with the mixture, but only to two thirds — the rice swells and an overfilled stomach bursts in the oven. Sew the opening shut with kitchen string.
6. Put it in a deep dish, pour in two fingers of water, cover and bake at 160 °C for two hours.
7. Uncover and bake for another 30–45 minutes until the outside has darkened and firmed. Rest for 15 minutes before cutting into thick slices.