Dotur
Description
The recipe won't take much time. To an inexperienced cook, this method of preparing dotor might seem like a joke—how can one possibly eat this? But if prepared properly, it turns out to have a surprisingly interesting flavor! Shall we try? 1. Place pieces of pork fat into a large cauldron and set over high heat to render as much lard as possible. 2. Remove the cracklings, then add the prepared offal—cleaned liver, lungs, tripe, and kidneys—into the boiling fat. Sear from all sides. 3. The ingredients should not be fully cooked at this stage; they only need to brown slightly. Then pour in water and simmer until all the offal is tender. 4. In a bowl, mix blood, salt, pepper, and finely chopped onion. Add milk and stir. Fill the cleaned stomach (tripe) with this mixture, place it into the cauldron, and simmer over medium heat for one hour. 5. Remove all the offal, slice into pieces, and return them to the cauldron. Cook for another five minutes—and the dotor is ready! As you can see, preparing dotor at home is quite challenging—it is, after all, traditional Kalmyk field cuisine! I've only tried it once, and that's when I learned the recipe—just in case I ever decide to make it again. Serve the soup hot.