Caldume ( entrails) 

The quarume or caldume (from the Greek cholàdes, that is gut, entrails) is a mixed boiled meat of centopelli, ziniere, ventra and beef or veal matruzza. I have always been fond of it, since I was a child I ate plates. Once it was cooked at home, even if it is not an easy dish to prepare, the entrails should be washed under running water then proceed to a first boiling. In the second cooking, in salted water, add the vegetables of the broth. Today, due to many regulatory restrictions, the caldume is no longer sold in butchers chops but it can still be found, despite the prohibitions, in the stalls of the historic markets of Palermo such as Capo, Vucciria and Ballarò and in some restaurants where it has been elevated to a "cult dish". It is one of the dishes of Palermo street food, today it is sold in supermarkets, in convenient trays, already pre-cooked and for the recipe that follows, I used the one I found at the supermarket.

Ingredients

500 gr. of precooked caldume (entrails)

1 celery stalk

1 carrot

1 onion

salt and pepper to taste

Preparation

Rinse the precooked warm under running water. Fill a pot with cold water, add the carrots cut into disks, the celery stalk cut into small pieces and the onion into slices, cook the vegetables for 15/20 minutes. After this time add the precooked heat, let it cook another half hour and in any case until the various parts of meat are cooked. Turn off and serve with the boiling broth, alternatively drain and serve with lemon juice and salt. 

Note

The precooked hot is a good compromise even if to tell the truth the flavor loses a bit but if, like me, you are admirers of this magnitude you will be satisfied.