Meat Steamed in Rumen is a traditional Montenegrin recipe for a classic dish of meat seasoned with salt, black pepper and paprika that's placed in a rumen (part of a ruminant stomach) with water before being sewn shut and steamed in the embers of a wood fire. The full recipe is presented here and I hope you enjoy this classic Montenegrin version of: Meat Steamed in Rumen.
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The rumen (also known as the paunch) is the first chamber of the stomach of ruminant animals (cows, sheep, antelopes and giraffes and deer) and is often used for stuffing as it is very thin and elastic.
Ingredients:
1 rumen
600g piece of meat
salt and black pepper
1 tsp paprika
Method:
Sew one end of the rumen shut. Add he meat and seasonings then fill with water and sew the other end of the rumen shut. Either hang above a fire and cook for about 5 hours or place in and cover with the embers of a wood fire and cook for 3 hours.
Slice and discard the rumen and serve the cooked meat within.
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