Drum to Nico

Toba a la Nico is a traditional recipe, full of flavor and authenticity, that brings together the tastes of meat and spices in a delicious way. This delicacy, often associated with holidays and special occasions, can become the star of your meal. I invite you to discover step by step how to prepare this delicious toba, which will surely impress family and friends.

Preparation time: 1 hour
Cooking time: 1 hour
Total time: 2 hours
Number of servings: 10

Ingredients

- Pork liver: 400 g
- Kidneys: 2-3 pieces (approximately 350 g)
- Pork skin: 300-400 g
- Pork shank: 1.2 kg
- Ham: 300 g
- Pepper: to taste
- Bay leaves: 2-3 pieces
- Salt: to taste
- Water: enough for boiling

Preparation

1. Preparing the meat: The first step is to thoroughly clean the pork skin and shank. Use a sharp knife to remove hair and impurities. After cleaning, pass the meat through a flame to sterilize it. This is a traditional technique that helps remove any residues.

2. Boiling the meat: In a large pot, add water and bring the pork skin, shank, liver, and kidneys to a boil. Add salt, pepper, and bay leaves to season the liquid. Let it boil over medium heat for about 40-50 minutes, or until the meat is cooked and tender. The pork skin and liver will cook faster, so be careful and remove them from the pot when they are ready.

3. Cooling and cutting the meat: Once the meat is boiled, let it cool slightly in another container. Once it is cool enough to handle, cut the meat into small cubes. This will allow for even filling of the stomach and ensure a pleasant texture.

4. Filling the stomach: Now comes the interesting part! Fill the stomach with the diced meat mixture, being careful to add some of the liquid in which you boiled the meat for extra flavor. After filling the stomach, sew it with cotton thread or kitchen twine, making sure no air remains inside.

5. Final boiling: Place the stuffed stomach in a pot of water and let it boil for another 30-35 minutes. This step is essential to ensure the ingredients coagulate and provide a uniform flavor.

6. Pressing: After boiling, remove the stomach and place it between two wooden boards. Put weights on top to press it and prevent air from forming inside. Let it cool in a cool place for a few hours or, ideally, overnight.

Practical tips

- Choosing ingredients: Make sure to use fresh, high-quality meat to achieve a delicious final result. Buy meat from a trusted butcher, who can offer advice and direct you to the best cuts.

- Spices: Feel free to experiment with other spices, such as garlic or thyme, to customize the recipe according to your tastes.

- Serving: Toba can be served cold, sliced thinly, alongside mustard and fresh bread. A side of pickled cabbage would be a perfect accompaniment to balance the flavors.

Nutritional benefits

Toba contains quality proteins, essential vitamins, and minerals, thanks to its ingredients, such as liver, which is a rich source of iron and vitamin A. However, considering the fat content, it is recommended to consume it in moderation.

Frequently asked questions

1. Can I use other types of meat?
Yes, you can experiment with other types of meat, such as turkey or chicken, for a lighter version of toba.

2. How long does toba keep in the fridge?
Toba keeps well in the fridge for 4-5 days. You can freeze it to keep it longer.

3. How do I choose the stomach?
Choose fresh pork stomach, free of unpleasant odors. It is essential to clean it well before use.

Possible variations

- Vegetable toba: Add cooked vegetables, such as carrots or celery, to the meat mixture for a varied texture.
- Spicy toba: Add dried or fresh chili peppers for a spicier taste.
- Aromatic spice toba: Experiment with spices like coriander or sweet paprika for different flavors.

Toba a la Nico is more than just a recipe – it is a culinary experience that brings together traditions and authentic tastes. Try this recipe and enjoy every bite! Bon appétit!