Turkey stomachs with buckwheat

Step-by-step cooking

1. Step 1:

   

   First, let's clean our (that is, turkey's) ventricles from all bile and dirt. In parallel, we cook buckwheat. (15 min cooking)

2. Step 2:

   

   Peel and cut the onion into half rings

3. Step 3:

   

   Fry the onion in butter until golden brown

4. Step 4:

   

   Add the stomachs to the onion and lightly fry

5. Step 5:

   

   Cut the tomatoes arbitrarily. I cut them in half and in half again. It turned out half rings like a bow

7. Step 6:

   

   Stomachs should be fried to such a state. A lot of water will come out of them, so most likely you will have them boiled) but it's not scary

8. Step 7:

   

   Throw tomatoes to them, mix and close the lid for 15-20 minutes. The fire is medium. You can add water if you feel that it turns sour

9. Step 8:

   

   Then add sour cream, salt, pepper and herbs. Stir and for another 5 minutes under the lid. The main thing is not to boil too much

10. Step 9:

    

    We throw the cooked buckwheat into our vat and mix it. we try for salt, pepper and other seasonings. Another 2-5 minutes under the lid and that's it :)

11. Step 10:

    

    Buckwheat will absorb moisture and swell slightly, but it will not be like a smudge