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Kishke (Stuffed Derma)

 

73

Yield

10

servings

Prep

45

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

½ pound beef liver
½ pound beef lung
optional
*
¼ pound ground beef
2 cups rice
raw, rinsed and drained
1 tablespoon coriander
fresh, chopped
2 teaspoons salt
1 teaspoon black pepper
or to taste
3 feet beef intestine
large, well cleaned and prepared for stuffing
*
4 each celery stalks
halved horizontally
cup onions
sliced
3 each bay leaves
*
1 teaspoon peppercorns
4 quarts beef stock
prefer veal stock if possible
*

Directions

  1. Char the liver over charcoal or under a gas or electric broiler to kosher.

Cut the liver into ¼ inch cubes.

If used, boil the lung in water for ½ hour.

Cool and cut into ¼ inch cubes.

  1. In a large bowl, mix together well the liver, lung (optional),

Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand.

Sew up the opening.

  1. On the bottom of a large pan, put the celery, onion, bay leaves, Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender. Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 55213% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 1759mg 73%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 10%
Sugars g
Protein 68g
Vitamin A 300% Vitamin C 5%
Calcium 8% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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