When I have time and find good meat, I make caltaboș at home, following the old recipe from Bărăgan. I usually use thick pork intestines, not just curly ones, because they hold up much better during cooking. I start early because there’s a lot of work involved in cleaning the intestines and preparing the filling. This way, I feel it’s the safest method, and I know exactly what goes into it.
Quick Info
Total Time: 3-4 hours (including cleaning the intestines)
Servings: 8-10
Difficulty: Medium
Ingredients
- 1.5-2 m thick or curly pork intestines, well cleaned
- 500 g pork (shoulder, neck, or a mix)
- 1 large onion (or two smaller ones)
- 1 small cup of rice (approx. 80-100 g)
- 2-3 eggs
- Coarse salt for cleaning the intestines
- 1 teaspoon salt for the filling (plus to taste)
- 1 teaspoon ground black pepper
- 3-4 bay leaves
- 1/2 teaspoon dried thyme
- A few peppercorns for boiling
- 1-2 tablespoons ammonium bicarbonate for cleaning the intestines (or baking soda)
- 100 ml vinegar
- 1 onion sliced for vinegar water (optional)
- Water
Preparation Steps
1. Cleaning the intestines. The intestine must be turned inside out and scrubbed thoroughly with coarse salt directly on the cutting board. I never skip this step because it removes all the odor. The salt dissolves everything inside, and with the help of a knife, I carefully scrape if necessary, without cutting. If I have curly intestines, I don’t use a knife at all, just scrub with salt and water.
2. After the salt has removed all the dirt, I wash the intestines in a few warm waters. Then I soak them in a solution of lukewarm water with ammonium bicarbonate or baking soda, mixed well. I leave them for 15-20 minutes and rinse again.
3. I soak the intestines in cold water with vinegar and onion slices for at least 30 minutes. The onion and vinegar help eliminate any remaining odors. I leave them like this until I’m ready to fill them.
4. I finely chop the onion and sauté it lightly without browning, just enough to soften it. I let it cool.
5. I pass the pork through a meat grinder. If I’m using a mix of meats, I usually add some fat or skin for a softer texture.
6. In a large bowl, I combine the minced meat, cooled sautéed onion, well-washed and drained rice, eggs, salt, pepper, and thyme. I mix it by hand to ensure everything is uniform. If it seems dry, I add 2-3 tablespoons of cold water.
7. I drain the intestines from the vinegar water, rinse once more in warm water, and check for tears or holes.
8. I fill the intestines with the mixture using a special funnel or my oiled hand. I fill them only halfway to allow the rice to expand. I tightly tie the ends with string.
9. I place the caltaboș in a large pot. I add lukewarm water to cover two-thirds of the caltaboș. I add the bay leaves, peppercorns, a little salt, and thyme.
10. I put the pot over medium heat. When it starts to boil, I reduce the heat to low. Occasionally, I gently turn the caltaboș in the pot to ensure even cooking. Halfway through cooking, I poke them with a toothpick in a few places to prevent them from bursting.
11. After 60-70 minutes (or longer if using thick intestines), I carefully remove the caltaboș onto a tray. If I’m not sure, I let them cook for another 10-15 minutes. They can be served warm, but they are easier to slice once cooled.
Why I make this recipe often
I prepare caltaboș a few times a year, especially in winter or when butchering a pig. I like it because I know what meat goes in, it lasts a few days in the fridge, and it can be eaten for breakfast or dinner. It’s also useful because it can be frozen without losing its flavor.
Tips
- Thick intestines hold up better during boiling and maintain texture better.
- Don’t overfill the intestines; otherwise, they will burst while cooking.
- The rice should be well washed and drained; otherwise, it binds the mixture too tightly.
- If you don’t have a special filling intestine, a wide funnel can also be used.
- Allow the caltaboș to cool on a rack or cutting board, not directly on a plate, to prevent sweating.
Substitutions
- You can use only lean meat, but without some fat, the caltaboș may turn out bland.
- Baking soda is sufficient if you don’t have ammonium bicarbonate.
- Instead of rice, you can use barley, but it should be boiled separately beforehand.
Variations
- For a different flavor, you can add a bit of crushed garlic to the mixture.
- Some add chopped organs (liver, spleen), but the caltaboș becomes denser and has a stronger taste.
- The rice can be omitted, in which case the intestine is filled more, and the caltaboș turns out with just meat.
Serving Ideas
- Sliced thick, with mustard or fresh horseradish.
- Pairs well with pickles of any kind.
- Sometimes I put it in the oven for 10-15 minutes for a firmer crust.
Frequently Asked Questions
How long does caltaboș last in the fridge?
3-4 days in a sealed container or well-wrapped. If it smells or releases liquid, do not consume it.
Can I use only pork without organs?
Yes, it’s actually easier to tolerate in taste, especially if you have children.
What should I do if the intestine bursts while cooking?
Quickly remove the broken caltaboș so that the filling doesn’t spill into the pot. The rest can continue cooking on low heat.
Can cooked caltaboș be frozen?
Yes, it holds up well in the freezer for 2-3 months. It should be portioned into bags or containers.
Nutritional Values
One serving (approx. 120 g):
- 220-250 kcal
- 16-18 g protein
- 12-15 g fat
- 10-12 g carbohydrates
Calories vary depending on the meat used. Fat content is higher if you add bacon.
Storage and Reheating
Caltaboș can be stored in the fridge, well wrapped, for up to 4 days. For reheating, I usually steam it or put it in the oven covered for 10 minutes at 120°C. I do not recommend microwaving, as it may burst and dry out. If it lasts longer, it can be frozen sliced or whole. After thawing, heat it again by steaming or in the oven, not directly in water.
Quick Info
Total Time: 3-4 hours (including cleaning the intestines)
Servings: 8-10
Difficulty: Medium
Ingredients
- 1.5-2 m thick or curly pork intestines, well cleaned
- 500 g pork (shoulder, neck, or a mix)
- 1 large onion (or two smaller ones)
- 1 small cup of rice (approx. 80-100 g)
- 2-3 eggs
- Coarse salt for cleaning the intestines
- 1 teaspoon salt for the filling (plus to taste)
- 1 teaspoon ground black pepper
- 3-4 bay leaves
- 1/2 teaspoon dried thyme
- A few peppercorns for boiling
- 1-2 tablespoons ammonium bicarbonate for cleaning the intestines (or baking soda)
- 100 ml vinegar
- 1 onion sliced for vinegar water (optional)
- Water
Preparation Steps
1. Cleaning the intestines. The intestine must be turned inside out and scrubbed thoroughly with coarse salt directly on the cutting board. I never skip this step because it removes all the odor. The salt dissolves everything inside, and with the help of a knife, I carefully scrape if necessary, without cutting. If I have curly intestines, I don’t use a knife at all, just scrub with salt and water.
2. After the salt has removed all the dirt, I wash the intestines in a few warm waters. Then I soak them in a solution of lukewarm water with ammonium bicarbonate or baking soda, mixed well. I leave them for 15-20 minutes and rinse again.
3. I soak the intestines in cold water with vinegar and onion slices for at least 30 minutes. The onion and vinegar help eliminate any remaining odors. I leave them like this until I’m ready to fill them.
4. I finely chop the onion and sauté it lightly without browning, just enough to soften it. I let it cool.
5. I pass the pork through a meat grinder. If I’m using a mix of meats, I usually add some fat or skin for a softer texture.
6. In a large bowl, I combine the minced meat, cooled sautéed onion, well-washed and drained rice, eggs, salt, pepper, and thyme. I mix it by hand to ensure everything is uniform. If it seems dry, I add 2-3 tablespoons of cold water.
7. I drain the intestines from the vinegar water, rinse once more in warm water, and check for tears or holes.
8. I fill the intestines with the mixture using a special funnel or my oiled hand. I fill them only halfway to allow the rice to expand. I tightly tie the ends with string.
9. I place the caltaboș in a large pot. I add lukewarm water to cover two-thirds of the caltaboș. I add the bay leaves, peppercorns, a little salt, and thyme.
10. I put the pot over medium heat. When it starts to boil, I reduce the heat to low. Occasionally, I gently turn the caltaboș in the pot to ensure even cooking. Halfway through cooking, I poke them with a toothpick in a few places to prevent them from bursting.
11. After 60-70 minutes (or longer if using thick intestines), I carefully remove the caltaboș onto a tray. If I’m not sure, I let them cook for another 10-15 minutes. They can be served warm, but they are easier to slice once cooled.
Why I make this recipe often
I prepare caltaboș a few times a year, especially in winter or when butchering a pig. I like it because I know what meat goes in, it lasts a few days in the fridge, and it can be eaten for breakfast or dinner. It’s also useful because it can be frozen without losing its flavor.
Tips
- Thick intestines hold up better during boiling and maintain texture better.
- Don’t overfill the intestines; otherwise, they will burst while cooking.
- The rice should be well washed and drained; otherwise, it binds the mixture too tightly.
- If you don’t have a special filling intestine, a wide funnel can also be used.
- Allow the caltaboș to cool on a rack or cutting board, not directly on a plate, to prevent sweating.
Substitutions
- You can use only lean meat, but without some fat, the caltaboș may turn out bland.
- Baking soda is sufficient if you don’t have ammonium bicarbonate.
- Instead of rice, you can use barley, but it should be boiled separately beforehand.
Variations
- For a different flavor, you can add a bit of crushed garlic to the mixture.
- Some add chopped organs (liver, spleen), but the caltaboș becomes denser and has a stronger taste.
- The rice can be omitted, in which case the intestine is filled more, and the caltaboș turns out with just meat.
Serving Ideas
- Sliced thick, with mustard or fresh horseradish.
- Pairs well with pickles of any kind.
- Sometimes I put it in the oven for 10-15 minutes for a firmer crust.
Frequently Asked Questions
How long does caltaboș last in the fridge?
3-4 days in a sealed container or well-wrapped. If it smells or releases liquid, do not consume it.
Can I use only pork without organs?
Yes, it’s actually easier to tolerate in taste, especially if you have children.
What should I do if the intestine bursts while cooking?
Quickly remove the broken caltaboș so that the filling doesn’t spill into the pot. The rest can continue cooking on low heat.
Can cooked caltaboș be frozen?
Yes, it holds up well in the freezer for 2-3 months. It should be portioned into bags or containers.
Nutritional Values
One serving (approx. 120 g):
- 220-250 kcal
- 16-18 g protein
- 12-15 g fat
- 10-12 g carbohydrates
Calories vary depending on the meat used. Fat content is higher if you add bacon.
Storage and Reheating
Caltaboș can be stored in the fridge, well wrapped, for up to 4 days. For reheating, I usually steam it or put it in the oven covered for 10 minutes at 120°C. I do not recommend microwaving, as it may burst and dry out. If it lasts longer, it can be frozen sliced or whole. After thawing, heat it again by steaming or in the oven, not directly in water.