Škembići – Jelica Podraščanin

Dumplings.

Skembicki, ingredients:

• 1 kg of beef shanks,
• spoon of fat,
• 400 g of black onion,
• a few cloves of garlic,
• 2-3 bay leaves,
• 2 teaspoons of allspice,
• 2 spoons of flour,
• so,
• herbal spice,
• 2 dl cooked tomatoes,
• ground pepper and
• water.

Skembici, preparation:

• Place the veal shanks in cold water and cook.
• Boil for about half an hour, then drain the hot water and add cold water and boil again for half an hour, then change the water again and add a pinch of baking soda and boil again. The tripe is cooked when a fork goes through it.
• Put the tripe in cold water to cool down so that it can be cut into strips.
• Clean the onion and cut it into cubes, then put them on the heated fat and stew, adding a little water and herbal seasoning.
• Add cut hams to it, pour water, add a bay leaf, a little pepper, salt, a teaspoon of paprika and cook until the onions fall apart.
• If the water has boiled, add more water so that the dumplings can be soupy when the flour and paprika are added.
• Towards the end, add the cooked tomatoes and pour in the flour that has been mixed together with the paprika to make it liquid.
• Finally, add a few cloves of garlic cut into small pieces.
• If desired, add more salt and pepper.
• Those who like spicy can add hot peppers while the scallops are cooking or add them to your plate.

It takes more time to cook škembić because of marinating the beef škembić and cooking the škembić itself. Preparation and cooking together take several hours, about 3 to 4 hours. But those who love them do not look at time. The dish is for 6 people.

Jelica Podrascanin

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