Moldovan Caltabos also known as CHISCA

Moldovan Caltabos, also known as "chisca", is a traditional delicacy full of flavor that brings back memories of festive meals from childhood. This recipe has deep roots in our culture and is a dish appreciated by all who taste it. Cook it with love and you will not only recreate a recipe but also a story filled with memories and traditions.

Preparation time: 30 minutes
Cooking time: 50 minutes
Total: 1 hour and 20 minutes
Servings: 8 servings

Ingredients:
- Pork liver (approximately 200 g)
- Pork lungs (approximately 200 g)
- Pork kidneys (approximately 200 g)
- Pork intestines (for stuffing, approximately 1 meter)
- Ground pork (500 g, ideally with medium fat content)
- Rice (1 cup)
- Large onions (2 pieces)
- Oil (2-3 tablespoons)
- Salt and pepper (to taste)

Preparing the Caltabos:

1. Cleaning the organs: Start by thoroughly washing all the organs. It is essential to ensure that the kidneys are properly cleaned, so you will split them open and wash them under cold running water to remove any impurities.

2. Boiling the organs: Place the organs in a large pot with cold water and add a pinch of salt. Boil them over medium heat until you can easily pierce them with a fork (about 30 minutes). After boiling, remove the organs and let them cool.

3. Chopping the organs: Once cooled, chop the organs into small pieces with a cleaver, ensuring they are neither too large nor too small. This will ensure a pleasant texture in the caltabos.

4. Preparing the rice: Soak the rice in warm water to swell until it doubles in volume. When ready, drain it and add it to the chopped organs.

5. Adding the ground meat: In a large bowl, combine the rice with the ground meat. Choose meat with medium fat content to achieve a juicy and flavorful caltabos.

6. Sautéing the onion: Chop the onion finely and sauté it in oil until golden. Let it cool, then add it to the meat and rice mixture. This step will add delicious flavor and depth to the dish.

7. Seasoning: Add salt and pepper to taste, mixing well to evenly distribute the flavors.

8. Stuffing the intestines: Thoroughly clean the pork intestines, ensuring they are clean. Fill them with the resulting mixture, being careful not to overfill them, or they will burst during boiling. Sew the ends with food-grade thread or a special needle.

9. Boiling the caltabos: In a large pot, bring water to a boil with a pinch of salt. When the water is boiling, add the caltabos. It is important to prick it with a toothpick several times to prevent excessive swelling. Simmer on low heat for 40-50 minutes, or until the intestines become tender. Check occasionally and, if necessary, prick it again.

10. Serving: The caltabos can be served boiled, but a delicious option is to fry it in a little oil afterward for a crispy crust. You can serve it alongside mustard or a fresh salad for a contrast of textures and flavors.

Useful tips:
- Choose fresh, quality ingredients to achieve an authentic and tasty caltabos.
- If there are leftovers, you can freeze the caltabos, and when serving, fry it directly from the freezer for a crispy texture.
- For added flavor, you can add herbs (such as dill or thyme) to the meat and rice mixture.

Nutritional benefits:
Caltabos is rich in protein and contains essential nutrients from pork organs, which are important sources of vitamins and minerals. However, it is best consumed in moderation due to its high fat content.

Frequently asked questions:
1. *Can I use other types of meat?* Yes, you can experiment with chicken or turkey, but the taste will be different.
2. *What if the intestines are not available?* You can use plastic stuffing casings or special sausage molds.
3. *Can I add other ingredients to the filling?* Sure! Greens, mushrooms, or your favorite spices can add extra flavor.

Moldovan caltabos is more than just a recipe; it is a tradition that brings families together at festive meals. Whether you prepare it for a special occasion or simply to indulge, this recipe will bring a touch of joy to every plate. Enjoy your meal!

 Ingredients: pork liver, pork lungs, kidneys, chitterlings (pork large intestine), about 500 g of minced pork (not too lean), one cup of rice, 2-3 tablespoons of oil, 2 large onions, salt, pepper

 Tags:  cherry moldovan caltabos