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Tochitura of organs

Tochitura of organs

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Clean the organs well, wash, dry and cut according to preference, cubes or slices.

In a saucepan with a thick bottom, heat the oil and lightly brown the organs, then quench them with vegetable soup. Let it simmer until it decreases, add the sliced ​​garlic, salt, pepper, thyme and a glass of wine and let it simmer until it drops a little.

It is delicious with pickles and polenta.

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Tochitura, sometimes called & # 8211 for reasons that we will see later & # 8211 butcher, Moldovan, Dobrogean, Transylvanian or as it comes to mind, is one of the most beloved Romanian dishes and head of the list on the menus of specialty restaurants traditional.

The initial story of the tochitura is simple. And it got complicated later. Its name is, in fact, Moldovan regionalism (from Tocha) for the term & # 8220melting & # 8221 and refers to melted bacon from the day the pig was slaughtered. The peasants picked the greaves with strips of fat and ate them with polenta. Later the recipe evolved: the fatter pieces of meat were roasted & # 8211 in their own fat & # 8211 with onions.

Over time, the recipe developed and turned into a & # 8220pork almsâ & # x20AC; & # x2122; : pieces of meat, offal, garlic, bay leaf, thyme, paprika, etc.).

The Romanian's appetite for tochitura could not be limited to just one day a year, so he switched to the restaurant menu. However, just as you can't make the Christmas tree on Easter day, you can't make the pork tochitura / alms in August, so the recipes have borrowed various names to give honor to the tochitura and its subsequent additions: beef or chicken, sausages (raw or smoked), wine, peppers, tomatoes, cheese, scrambled eggs, etc.

In summary: tochitura, in its primary sense, consists exclusively of pork, relatively simple fried and eaten with polenta. But if you fell in love with modern versions, we offer you a recipe in the interpretation of

Preparation time: 90 minutes


  • 1.2 kg boneless pork (or combined with chicken)
  • 300 grams of smoked sausages
  • 6 cloves of garlic
  • 2 cups dry white wine
  • 4 tablespoons lard
  • 2 tablespoons grated paprika
  • 3 bay leaves
  • 1 tablespoon ground black thyme
  1. Cut the meat and sausages into appropriately large cubes.
  2. Peel a squash, grate it and squeeze the garlic.
  3. Melt the lard in a deep saucepan or pan in the tin.
  4. Add and brown the meat.
  5. After the meat is browned, add the sausages and fry for another 3 minutes.
  6. Add and sauté everything with garlic for 1-2 minutes.
  7. Add 2 cups dry white wine, one cup of water and bay leaves.
  8. Cover and simmer for 50 minutes.
  9. Add salt, pepper, paprika and thyme. Fill with water if necessary.
  10. Simmer for another 10 minutes.
  11. In parallel, make a polenta (from 2 cups of corn and 5 cups of water, a little salt and oil) and 4 stitches.

Tochitura is served with sauce from a frying pan, polenta, cheese and mesh, along with pickles.

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Video: Tochitura Moldoveneasca. Moldavian Stew - Recipe (May 2022).