Caltabos from home

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the hardest and nasty part is washing and cleaning the intestines ... not at all pleasant part ... but my mother prefers it, than buying them ...

the entrails are all boiled together then left to cool and chopped through the machine. then chop the scallops and onions.

mix with boiled and cooled rice.

the taste of salt, pepper and thyme fits ... I don't know if my mother puts anything else ... that's all I remember ...

you can make caltbosii by machine in the small intestines, those from which the sausage is made, but also in the large ones.

my mother does and ...

the thick ones must be washed well and turned upside down, then take one and return to one end, and with the hand it is taken from the composition and stuffed in the intestine, and so slowly the caltabos is formed ... at the end it will go out the other side ... because before it was turned upside down, and while the caltabos is being done, he is coming back with the right face ... I don't know if you understood ... I'm sorry I don't have pictures from the time I did it.

after the caltabosis have been made, they are boiled in the water in which they boiled the entrails before, they are kept here for 10-15 minutes on a low-suitable fire, so as not to crack.


1 whole pork lung, 1 pork heart, 2 pork kidneys, 1 pork tongue, 600g pork liver, 1 kg pork goose, & tailcoat12 kg pork leg, 1 kg white onion, 3 tablespoons lard, 300g jumari, 5 allspice berries, 2 tablespoons salt, pepper to taste, 5 m of veal mate

Difficulty: Average | Time: 3h

How to make caltabos with juice and pretzels

A slightly unconventional recipe for calbatosi is the one that is served with juice, together with dried pretzels soaked and boiled together with the preparation.

The composition with which the caltabos is filled is the same as for sarmale: minced pork, onion, rice, salt, pepper. Mix everything well, put it in the pork chops and put it to boil in clean water, with peppercorns, bay leaves, salt to taste, paprika to taste lightly pricked, with a thin mat needle, so as not to crack. The pretzels are added to the juice before serving, to be soft, but not enough to disintegrate in the pot.

Read also: Christmas recipe: boiled caltabosi made from pork entrails

Cooking ingredients:

- 2 allspice berries (optional)

Method of preparation:

- wash the mats well (you must remove excess salt).

- Chop the onion finely and cook it in a little oil for half a minute.

- add a little salt and let the onion boil until all the juice it leaves is gone.

- wash the rice and mix it with the meat (beef and pork)

- add onions and tomato juice.

- add salt and pepper to taste.

- fill the mats with the meat mixture.

- tie the ends of the mats with thread (as thick and strong as possible) so that the filling does not come out to boil.

- prick the caltabos in some areas with a toothpick (you will avoid the explosion during cooking)

- Peel vegetables (carrots, celery, parsnips, onions).

- put the caltabos in a pot, add the vegetables and spices, then fill the pot with water.

- let the caltabos boil for 60 minutes.

- prick the caltabosii with a fork for verification. If the fork penetrates easily into the mat, the caltabos is ready!

How to serve:

- Caltabos can be served hot, along with the vegetables with which it boiled and pickles.

- caltabos can be served cold as an appetizer. For this, you need to press it overnight between two clean choppers. Put a weight on top and leave the caltabos in the fridge for at least 12 hours.

There are no holidays without a meal full of traditional Romanian dishes. We will teach you how to properly prepare one of the most beloved Christmas recipes.

Caltaboș is part of the traditional recipes that are made for Christmas, it has various recipes, depending on the area or the housewife and it is simply absolutely delicious!

Usually I also make caltabos when I make drums and lebar, so I choose organs from there for caltabos as well.

Peel the onion and cut it into small pieces, put it in a pan with 2-3 tablespoons of oil and leave it to soften slightly, then add the rice and 150 ml of water.

Chop the meat through a large sieve, add the chopped organs, onion with rice, spices to taste and fill the intestine. Tie at the ends and prick with a toothpick from place to place, so as not to crack when boiled.

There are several ways to prepare: boiled, fried in oil or lard and in the oven.

It is ready when no liquid comes out at all, when it is stung.
You can add in the caltabos a little smoked bacon cut into cubes, this way the caltabos will have a light smoky taste and a beautiful, mosaic look.

In short, caltabosii are a kind of sarmale, but in another form and without cabbage. The taste is very close to that of sarmales!

Ingredients needed for caltaboş

  • 2.5 kilograms of pork offal (liver, kidney, spleen, heart)
  • 250 grams of fatty pork
  • 700 grams of white onions
  • a large cup of rice
  • 4 bay leaves
  • a cleaned head of garlic
  • a tablespoon of ground ground nutmeg
  • a tablespoon of grated allspice
  • 100 grams of lard
  • well-washed pork cheeks
  • salt
  • ground black pepper
  • a tablespoon peppercorns

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Home drum like in Moldova

Leave it to boil for a maximum of 1 hour, over low heat, always prick it so that it doesn't crack, then take it out and place it between 2 wooden countertops, and put weights on top.

Be careful not to make the tops softwood or used for fish, because the drum will catch specific odors. If you do not have countertops, use trays and weights on top, to press.

Leave to cool until the next day, then cut and enjoy with great appetite.

You can also smoke, if you want and you have where. & # 128578

Tips from Gina Bradea

That's how I make the drum, be very careful to put mice, sneakers or bristles in abundance to gel the juice well. I don't like to use commercial gelatin, I better put an extra ear or adidas.

to drum pig's head is also used, but I don't use it, I can't stand to see it in the pot, every time I buy pork, I give it to my mother's head.

To my grandparents, on the Barlad line, blood is added to the drum and lebar, but I don't like it. When the pig is cut, a woman comes quickly with a pan and gathers the pig's blood, fresh (usually the jugular is sectioned and the blood spills profusely, and the pig dies quickly and without torment), then a handful of salt is added and mixed. well, so it doesn't clot.

Home drum like in Moldova

I do not eat blood drum or lebar, or bleeding of any kind. I can't stand to cut the pig either, I'm sick of that smell of fresh blood. Even if I prepare everything afterwards, I don't want to smell fresh blood. & # 128578

And I dedicate this recipe to Diana, a strong subscriber and commentator of the blog Pofta Buna. Diana and so, because I don't know more, is incognito & # 128578

You can also see the video with our drum, how we do it and what it looks like, in the video below. It is fragrant, slightly spicy and very well bound.

You can subscribe to our Youtube channel and we invite you to watch the other video recipes & # 128578


  • 500 g fatty pork
  • 2 kg liver, kidneys, heart, spleen, lungs
  • 300 g of rice
  • salt and pepper to taste
  • 1 small clove of garlic
  • 150 g melted pork fat
  • 5-6 large onions
  • 2-3 bay leaves
  • matte cleaned and washed well
  • 1 teaspoon nutmeg
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram

Method of preparation

Homemade caltabos with rice, onions, meat and fresh pork offal. Another sausage prepared by the Romans after slaughtering the pig.

Caltabosii, called in some areas and cartap, CHISCAU or calbaj, are some sausages, usually prepared for cutting pork, from its entrails boiled and chopped. It is eaten fresh, fried or smoked. The composition differs from one area to another, it may or may not contain rice and pieces of bacon.

If blood is added to the composition of the caltabos (collected when the pig is cut, left to coagulate, boiled and chopped), the so-called "bleeding" is obtained.

Caltabos and lebarul are sausages that are generally eaten fresh in a few days after cooking. Of course, they can also be frozen.

For the formation of caltabos, you can also use sheep mate. They are thinner and boil faster. You can boil them on the stove, over low heat, also in the water in which they boiled the organs and the meat.

For a rich Christmas meal, I leave below other perfect recipes for this period:

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How to make a recipe for Moldovan caltabos or Moldovan chisca?

I usually do caltabos when I do drum and lebar , so I choose organs from there for the caltabos.

The spleen and liver (it can be put in the lungs, but I don't like it) are washed and boiled in salted water, bay leaves, peppercorns and allspice, cooled and chopped.

Peel the onion and cut it into small pieces, put it in a pan with 2-3 tablespoons of oil and leave it to soften slightly, then add the rice and 150 ml of water. Leave it until all the water is absorbed and the rice is light. swollen.

Chop the meat through a large sieve, add the chopped organs, onion with rice, spices to taste and fill the intestine. Tie at the ends and prick with a toothpick from place to place, so as not to crack when boiled.

There are several ways to prepare: boiled, fried in oil or lard and in the oven. I make it in the oven. I put the caltabos in the tray, I add sliced ​​roots (carrot, parsley, celery), water and a little oil and I put it in the oven, at the right heat. After 30 minutes, check and prick with a toothpick.

It is ready when no liquid comes out at all, when it is stung.

Take it out on the plate, leave it to cool and then serve it with other crap, together with your loved ones. & # 128578

I also recommend the recipes for drum, lebar, meatballs, homemade sausages, ideal for the holidays.

Tips from Gina Bradea

You can add in caltabos and a little diced smoked bacon, in this way the caltabos will have a light smoky taste and a beautiful, mosaic appearance.

In short, caltabosii are a kind of sarmale, but in another form and without cabbage. The taste is very close to that of sarmales! & # 128512

Caltabos video recipe

You can see the recipe in video format here:

Video: Pizza Bean! Mr Bean Cartoon Season 2. Full Episodes. Mr Bean Official (July 2022).


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