Botillo del Bierzo
Photo from: Reino de León
RECIPE FOR STUFFED PIG'S STOMACH
1 small pig’s stomach (today this can be ordered from the local butcher)
Botillo, cachelos, chorizo, garbanzos y repollo.
(Pig's stomach, boiled potatoes chickpeas and cabbage)
2 mashed garlic cloves
¼ c virgin olive oil
2 ½ lbs meat from the loins, ribs and tail including bones and fat
1 ½ lb chorizo
*1 c long grain rice
salt and pepper (long pepper if possible) to taste
2 tsp oregano
1 sprig parsley chopped
1 c white wine
Gently fry the shallots and garlic in olive oil until transparent. Remove from the heat and let cool.
Mix the meat, chorizo, shallots, garlic, raw rice, seasoning and wine. Knead well. Cover and let it marinate overnight.
Soak the stomach in water overnight. The following day, wring it out and tie 2 of the 3 openings with string.
Fill the stomach with the marinated stuffing. Tie the opening with a string. Hang the stomach from the kitchen rafters or other dry place and leave for one month or more.
When ready to eat, soak 1 c chickpeas in water the night before.
The next day, fill a large pot with well-salted water. Prick to stomach to prevent it from exploding. Add it to the pot and simmer just below boiling point for 2 ½ hours.
When half done, put the chickpeas in a cloth bag, tie it and add them with a small cabbage to the pot.
When done place all in an earthenware dish. Have the carver slice the stomach into strips ½” thick.
*Today it would be 2 lbs potatoes.