Most popular
Croatian Top Beaches
| Brac Vitalac (Tripe Brac Style) |
 Ingredients: - tripe - liver - heart - milt - gut casing - black pepper - salt - olive oil - 2 slices of bread - thin roasting spit RECIPE: Prepare well washed and dried tripe from a young lamb which hadn't begun grazing grass. Wash the offal, dry them and cut to very small equal pieces. Take the roasting spit and stick pieces of lungs, liver and milt through it in turns. Sprinkle some salt over it and roast on light coals for about half an hour. In case that coal is extremely light, roast for about 45 minutes. The offal should be 90% roasted. After you remove it from fire use the knife and try to achieve the cylinder shape of the meat by cutting off the sharp edges. Stuff the gut casings with all the roasted offal, and be careful to close all ends. Sprinkle it with salt again, and then put the meat over the coal and roast for another 35 minutes until the guts turn golden. Remove the roast from the grill and put it on a board. Take the finished 'vitalac' off from it in one piece by using 2 slices of bread. Cut it slantingly so that each piece contains different kinds of meat. You can also put the top of the roasting spit in a bowl and hold the other end while you cut the meat from above. This is an easier way to remove vitalac from the roasting spit, but this way you will not get different kinds of meat in one piece. If you like, you can season the pieces with pepper and olive oil. Serve it hot, with warm home-made bread, spring onions and red wine. |
Places to visit
Visitors: 529870