• 2 Sheep Stomachs
  • 250g of lard
  • 1 Onion
  • 2 Laurel Leafs
  • 2 Cloves of India
  • 2 Spoons with Olive Oil
  • 5 dl of Red Wine
  • 5 dl of Water
  • 2 Cloves
  • 1 Mint Leaf
  • Salt (as much as you like)
  • Pepper (as much as you like)

Thoroughly clean and arrange the stomachs (wash them impeccably, scrape it and then scald them). Then cut them into squares, in it's the center add a bit of bacon and a mint leaf. Engage some form bundles and attach them with a thick line (also called Negalhos). Place the Negalhos in a clay pot with the onion, laurel leaves in pieces, cloves of India, olive oil, red wine, water, garlic cloves, salt and pepper. Cover it and put it in the oven for 3 hours.