Caltabos

When I crave something traditional but not too complicated, I make caltaboș with more rice than meat, just like I used to eat when I was little. I have kept the habit of adding more broth because I like the final texture to be slightly juicy. In the filling, the meat never delights me as much as the rice and boiled onion, but that's a matter of personal taste.

Quick Info

Total time: approximately 1 hour and 30 minutes
Preparation: 20 minutes
Boiling: at least 60 minutes
Servings: 4-6, depending on the thickness of the intestine and how long you cut it
Difficulty: medium
Traditional recipe, suitable for winter or holidays

Ingredients

Filling
- 300 g pork meat
- 2 onions
- 100 g rice
- salt
- pepper
- a thick pork intestine

Broth
- 2-3 small onions
- 2-3 carrots

Preparation method

1. Wash the rice in cold water several times so it doesn't become sticky after boiling.
2. Chop the onion finely for the filling and mix it well with the minced pork, washed rice, salt, and pepper. I don't add anything else.
3. Rinse the intestine several times in cold water. I don't skip this step; otherwise, it may have an unpleasant taste or smell. If it’s too salty, I soak it in water for a few minutes.
4. Fill the intestine with the meat, onion, and rice mixture. Don't pack it too tightly; leave a little room for the rice to expand while boiling.
5. Tie the ends of the intestine.
6. Place the caltaboș in a large pot, add the small onions and whole or large-cut carrots, and pour in enough water to cover everything well.
7. Boil over medium heat, without a vigorous boil, for about an hour or until the intestine is well cooked and nothing leaks out when I gently pierce it with a thin needle.
8. Remove the caltaboș onto a wooden board and let it cool slightly.
9. Serve sliced, with grated horseradish or a little broth, according to preference.

Why I make the recipe often

I like that it’s not hard to make and the ingredients are simple, cheap, and readily available. It’s a flexible recipe; I can change the ratio between meat and rice depending on what I feel like or what I have in the fridge. Plus, it keeps well in the fridge for a few days.

Tips and variations

Tips

- If the intestine is too salty, soak it in cold water and change the water several times.
- The rice should not be added uncooked, just washed well – it will cook in the caltaboș.
- When boiling, don’t turn up the heat too high to avoid bursting the intestine.
- Sometimes I pierce the intestine with a thin needle, especially if I see it swelling too much while boiling.

Substitutions

- Pork neck meat can also be used if you don’t have another cut.
- If you don’t want to use pork intestine, the filling can be boiled as small balls directly in the broth (less traditional, but the taste is almost the same).
- Onion can be replaced with leek, but it gives a sweeter taste.

Variations

- For a more intense flavor, a bit of grated garlic can be added to the filling.
- More meat compared to rice gives a denser, more “meaty” texture.
- The broth can be soured at the end with a little vinegar if you like a sharper taste.
- A bit of finely chopped pork liver or heart can also be added for those who prefer organ meats.

Serving ideas

- I like it with grated horseradish next to it, directly on the slices of caltaboș.
- It also goes well with fresh bread and a little warm broth poured over the slices.
- It can be served with mustard or pickled cucumbers.

Frequently asked questions

What type of pork is most suitable?
Any pork will do, but for a juicy caltaboș, I choose fattier meat or a mix of shoulder and neck.

Can caltaboș be frozen?
I do not recommend freezing; the texture of the rice changes and it doesn’t taste as good after thawing.

What should I do if the intestine breaks while boiling?
It can be tied back together and continue boiling, but the filling that leaks out will be lost. It’s important not to overfill and to boil slowly.

Can I add extra spices?
You can add to taste, but I prefer just salt and pepper to let the simple flavor shine through.

What should I do with the leftover broth?
The broth can be strained and used as soup; it’s tasty, especially if you’ve added more onion and carrot.

Nutritional values

Estimate for one serving (approx. 150 g): 230-250 kcal, protein 10-12 g, carbohydrates 18-20 g, fats 12-14 g. Values are indicative and depend on how much meat or rice you use. If you use fattier meat, the fat percentage increases.

Storage and reheating

Keep in the fridge in a well-sealed container for 3-4 days. To reheat, place it in a dish with a little broth and warm it over low heat or steam, to prevent drying out. If you don’t consume it within 2-3 days, it’s better not to risk it, as the intestine and rice can develop an odor if left too long.