Sumen Plenum (Stuffed Sow's Belly) is a traditional Ancient Roman recipe for a classic dish of a pig's stomach that's boiled until tender and then stuffed with pepper, caraway and salted sea urchin before being sewn shut, boiled to cook and served with a fish sauce and mustard condiment. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Stuffed Sow's Belly (Sumen Plenum).
For the Mustard:
1 tbsp fish sauce
2 tsp vinegar
2 tsp mustard powder
Method:
Wash and clean the pig's belly and remove any fat. Place in a pan with the onions and milk then pour in enough water to cover the tripe by at least 3cm. Bring to a boil, reduce to a simmer then cover the pan with a tight-fitting lid and cook slowly for 4 hours, or until the tripe is completely tender.
Drain the stomach then set aside to cool. In the meantime, chop the pickled sea urchins then mix in a bowl with the black pepper, caraway seeds, caraway leaves, onion and breadcrumbs. Use this mix to stuff the pig's stomach then sew the openings closed.
Place the stuffed pig's stomach in a large pan and pour over enough water to cover. Bring to a boil, reduce to a simmer and cook for about 2 hours, or until thoroughly done. Remove from the pan, slice and serve with a condiment made by blending the fish sauce, vinegar and mustard powder.
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