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Gualdaffe Of Stomach

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Gualdaffe of stomach and hot meat dishes (caldume). Take a veal stomach, and wash it well with cold or hot water, scraping it and cleaning it to make it as clean as you can: then put said stomach in a pan on the fire without liquid, and turn it and keep turning it often, so that it can be well cleaned and scraped: then wash it again with water, as before: then let it boil a little in water and cook it, putting in whole mint leaves and salt: then fry it in the pan with lard, as you like, and take its broth, which is called gualdaffa.


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