Goose pips

In recipes for goose pips, we most often find stuffed goose necks or stomachs.

Ingredients for goose pipettes:

1 kg of goose or turkey stomachs,
1/2 kg of onions,
a few cloves of garlic,
goose or duck fat – ultimately can be replaced with oil,
1-2 pickled cucumbers (depending on size),
salt,
freshly ground pepper,
curry.

Preparation of goose pipettes:

1. Thoroughly clean goose or turkey stomachs from membranes, rinse, drain, scald several times (3-4 times), pouring them with boiling water on a strainer, drain very thoroughly, so that the fat does not splash when frying.
2. In a saucepan, fry the chopped onion in fat, squeeze a few cloves of garlic (to your liking), add stomachs , mix and add a little water, season with salt, pepper and curry. Toss in the sliced ​​cucumbers.
3. Mix again, cover the vessel, simmer about 1,5 hours on a very slow fire. Control goose pipettes so that the water does not evaporate (possibly supplement it). Take the pot off the gas and put it in the oven on 20 minutes to keep the goose pipettes from cooling down, serve with a bread roll.