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Sumen Plenum (Stuffed Sow's Belly)
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).
prep time
20 minutes
cook time
370 minutes
Total Time:
390 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesBread RecipesAncient Roman Recipes
Original Recipe
Sumen plenum: teritur piper, careum, echinus salsus, consuitur et sic coquitur. manducatur cum allece, sinapi.
Translation
Stuffed Sow's Belly: Pound pepper, caraway and salted sea urchin. [Stuff the belly,] sew it together, and cook. Eat with fish pickle and mustard.
Modern Redaction
Ingredients:
For the Tripe:
1 pig's stomach, cleaned
4 onions, halved
200ml milk
water
For the Stuffing:
1 tsp freshly-ground
black pepper
1 tsp
caraway seeds, crushed
4 tbsp
caraway leaves, finely chopped
250g
brined and pickled sea urchins
1 large onion, finely chopped
100g breadcrumbs
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.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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