goulash experiment with chicken stomach

goulash experiment

goulash experiment with chicken stomach

In my supermarket, they sell chicken stomach. That is of course something that is making me curious, and I was wondering how to make it. But before you can make it, you have to buy it. In fact it is very cheap! I supposed it would need a lot of simmering to make it tender, so I decided to add it to a goulash. It worked out very well, tasting a bit like pork, which worked wonderfully in this combination.


  • 2 yellow onions
  • mustard
  • 400 grams of mixed beef / pork
  • 400 grams chicken stomachs
  • 0.5 liter dark beer (porter)
  • 3 bell peppers
  • 4 large carrots
  • 6 tomatoes
  • 4 spring onions
  • 1aubergine
  • a few tablespoons of silver onions
  • pepper
  • salt
  • olive oil
  • 200 grams of Schupfnudeln (those long pasta, you can also take gnocchi)



  • Heat a bottom of olive oil in a large pot.
  • Cut the onions coarsely.
  • Fry the onions in the olive oil and add the mustard.
  • Add the beef / pork and seal on all sides.
  • First add the beer and then the chicken stomachs. Bring this to the boil and simmer gently.
  • Cut the vegetables (carrots, peppers, eggplant, tomatoes, spring onions) finely and add them one at a time to the stock.
  • Add the silver onions.
  • Add salt and pepper, and simmer for 1.5 hours.
  • Add the pasta, and simmer for about 15 minutes.


This is an unusual recipe at first sight, a very surprising combination. But it tastes wonderfully and like the chicken hearts, brings some adventure into your meal.


goulash experiment with chicken stomach

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