IngredientsIngredientsIngredientsIngredients

• 2 pounds/1 kg tripe (fresh, not 2 pounds/1 kg tripe (fresh, not 2 pounds/1 kg tripe (fresh, not 2 pounds/1 kg tripe (fresh, not processed),processed),processed),processed),

• 1 leg 1 leg 1 leg 1 leg VealVealVealVeal or other pieces of or other pieces of or other pieces of or other pieces of VealVealVealVeal,,,, • 4 qts salted 4 qts salted 4 qts salted 4 qts salted waterwaterwaterwater,,,, • 1 1 1 1 carrotcarrotcarrotcarrot,,,, • 1 1 1 1 parsnipparsnipparsnipparsnip,,,, • 1 whole 1 whole 1 whole 1 whole OnionOnionOnionOnion (peeled), (peeled), (peeled), (peeled), • 2 2 2 2 bay leavesbay leavesbay leavesbay leaves,,,, • a few a few a few a few pepperpepperpepperpepper BerriesBerriesBerriesBerries,,,, • 2222----3 3 3 3 eggeggeggegg yolksyolksyolksyolks,,,, • 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons vinegarvinegarvinegarvinegar or hal or hal or hal or half a f a f a f a lemonlemonlemonlemon

DirectionsDirectionsDirectionsDirections

1.1.1.1. Wash and clean the tripe and Wash and clean the tripe and Wash and clean the tripe and Wash and clean the tripe and VealVealVealVeal....

2.2.2.2. Set to boil in the salted Set to boil in the salted Set to boil in the salted Set to boil in the salted waterwaterwaterwater, , , , together with the together with the together with the together with the carrotscarrotscarrotscarrots, , , , parsnipparsnipparsnipparsnip and and and and OnionOnionOnionOnion, , , , bay leavesbay leavesbay leavesbay leaves and and and and pepperpepperpepperpepper. Boil at medium heat . Boil at medium heat . Boil at medium heat . Boil at medium heat until tender.until tender.until tender.until tender.

3.3.3.3. Take the Take the Take the Take the meatmeatmeatmeat out, let it cool out, let it cool out, let it cool out, let it cool and then cut it in strips, like and then cut it in strips, like and then cut it in strips, like and then cut it in strips, like noodles.noodles.noodles.noodles.

4.4.4.4. Move the Move the Move the Move the meatmeatmeatmeat to another pot, to another pot, to another pot, to another pot, and strain the boiling liquid.and strain the boiling liquid.and strain the boiling liquid.and strain the boiling liquid.

5.5.5.5. Let it boil a few more minutes.Let it boil a few more minutes.Let it boil a few more minutes.Let it boil a few more minutes. 6.6.6.6. Aside, beat 2Aside, beat 2Aside, beat 2Aside, beat 2----3 3 3 3 yolksyolksyolksyolks with the with the with the with the

vinegarvinegarvinegarvinegar or or or or lemon juicelemon juicelemon juicelemon juice.... 7.7.7.7. Then slowly inThen slowly inThen slowly inThen slowly incorporate into the corporate into the corporate into the corporate into the

liquid in the pot.liquid in the pot.liquid in the pot.liquid in the pot. 8. Taste to see if it is salty and Taste to see if it is salty and Taste to see if it is salty and Taste to see if it is salty and

sour enough and serve sour enough and serve sour enough and serve sour enough and serve immediatelyimmediatelyimmediatelyimmediately.

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IngredientsIngredientsIngredientsIngredients • 1 large 1 large 1 large 1 large cabbagecabbagecabbagecabbage, 1 3/4 lb/750 g ground , 1 3/4 lb/750 g ground , 1 3/4 lb/750 g ground , 1 3/4 lb/750 g ground

meatmeatmeatmeat (mixture of (mixture of (mixture of (mixture of PorkPorkPorkPork and and and and BeefBeefBeefBeef is is is is

recommended), recommended), recommended), recommended), • 4 large 4 large 4 large 4 large onionsonionsonionsonions,,,, • 2 2 2 2 tablespoonstablespoonstablespoonstablespoons ricericericerice, , , , • 1 bread slice, 1 bread slice, 1 bread slice, 1 bread slice, • 3 tablespoons 3 tablespoons 3 tablespoons 3 tablespoons lardlardlardlard, , , , • 5555----6 6 6 6 tomatoestomatoestomatoestomatoes or 1 tablespoon or 1 tablespoon or 1 tablespoon or 1 tablespoon tomatotomatotomatotomato

sauce, sauce, sauce, sauce, • saltsaltsaltsalt, , , , • pepperpepperpepperpepper, , , , • chopped chopped chopped chopped dilldilldilldill,,,, • 1 qt/1 l 1 qt/1 l 1 qt/1 l 1 qt/1 l BorshBorshBorshBorsh • sour creamsour creamsour creamsour cream

DirectionsDirectionsDirectionsDirections

1. Grind the 1. Grind the 1. Grind the 1. Grind the meatmeatmeatmeat with the crustless bread with the crustless bread with the crustless bread with the crustless bread slice (previously soaked and squeezed dry) slice (previously soaked and squeezed dry) slice (previously soaked and squeezed dry) slice (previously soaked and squeezed dry) and and and and a raw a raw a raw a raw OnionOnionOnionOnion. . . .

1.1.1.1. 2. Place in a bowl and mix with 2. Place in a bowl and mix with 2. Place in a bowl and mix with 2. Place in a bowl and mix with ricericericerice, , , , dilldilldilldill, , , , pepperpepperpepperpepper, , , , saltsaltsaltsalt and finely chopped and finely chopped and finely chopped and finely chopped OnionOnionOnionOnion slightly fried in two tablespoons of slightly fried in two tablespoons of slightly fried in two tablespoons of slightly fried in two tablespoons of lardlardlardlard. . . .

2.2.2.2. 3. Mix everything well. Core the 3. Mix everything well. Core the 3. Mix everything well. Core the 3. Mix everything well. Core the cabbagecabbagecabbagecabbage with a sharp thin knife and then with a sharp thin knife and then with a sharp thin knife and then with a sharp thin knife and then blanch it with borsh. Then carefully remove blanch it with borsh. Then carefully remove blanch it with borsh. Then carefully remove blanch it with borsh. Then carefully remove the the the the cabbagecabbagecabbagecabbage leaves, one by one, so that they leaves, one by one, so that they leaves, one by one, so that they leaves, one by one, so that they do not tear. do not tear. do not tear. do not tear.

3.3.3.3. 4. Cut larger leaves in 2 or 3 and then 4. Cut larger leaves in 2 or 3 and then 4. Cut larger leaves in 2 or 3 and then 4. Cut larger leaves in 2 or 3 and then place a little place a little place a little place a little meatmeatmeatmeat in each in each in each in each cabbagecabbagecabbagecabbage piece and piece and piece and piece and roll in. roll in. roll in. roll in. The smaller the rolls are, the tastier The smaller the rolls are, the tastier The smaller the rolls are, the tastier The smaller the rolls are, the tastier they are. they are. they are. they are.

4.4.4.4. 5. Place a layer of rolls in the pan 5. Place a layer of rolls in the pan 5. Place a layer of rolls in the pan 5. Place a layer of rolls in the pan (take a deep one), then cover with a layer of (take a deep one), then cover with a layer of (take a deep one), then cover with a layer of (take a deep one), then cover with a layer of chopped (julienned) chopped (julienned) chopped (julienned) chopped (julienned) cabbagecabbagecabbagecabbage, then a layer of , then a layer of , then a layer of , then a layer of thinly sliced thinly sliced thinly sliced thinly sliced tomatoestomatoestomatoestomatoes. Do this layering until . Do this layering until . Do this layering until . Do this layering until all the rolls are made. The last layer must be all the rolls are made. The last layer must be all the rolls are made. The last layer must be all the rolls are made. The last layer must be tomatotomatotomatotomato slices or add slices or add slices or add slices or add tomatotomatotomatotomato sauce. Add a sauce. Add a sauce. Add a sauce. Add a heaping tablespoon of heaping tablespoon of heaping tablespoon of heaping tablespoon of lardlardlardlard, pour the borsh and , pour the borsh and , pour the borsh and , pour the borsh and let simmlet simmlet simmlet simmer on top of the range for 30 minutes. er on top of the range for 30 minutes. er on top of the range for 30 minutes. er on top of the range for 30 minutes.

5.5.5.5. 6. Then place in the oven so that the 6. Then place in the oven so that the 6. Then place in the oven so that the 6. Then place in the oven so that the liquid is reducedliquid is reducedliquid is reducedliquid is reduced

6.6.6.6. Serve with sour cream.Serve with sour cream.Serve with sour cream.Serve with sour cream.

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IngredientsIngredientsIngredientsIngredients • 3 lbs/1,5 kg pork feet and/or 3 lbs/1,5 kg pork feet and/or 3 lbs/1,5 kg pork feet and/or 3 lbs/1,5 kg pork feet and/or

head,head,head,head,

• 1 Onion,1 Onion,1 Onion,1 Onion,

• 2 carrots,2 carrots,2 carrots,2 carrots,

• 1 parsnip,1 parsnip,1 parsnip,1 parsnip,

• 1 parsley root,1 parsley root,1 parsley root,1 parsley root,

• 1 celery root,1 celery root,1 celery root,1 celery root,

• 2 bay leaves,2 bay leaves,2 bay leaves,2 bay leaves,

• 3333----4 juniper berries,4 juniper berries,4 juniper berries,4 juniper berries,

• 3333----4 garlic cloves,4 garlic cloves,4 garlic cloves,4 garlic cloves,

• SaltSaltSaltSalt

DirectionsDirectionsDirectionsDirections 1.1.1.1. Wash and clean the feet and/or Wash and clean the feet and/or Wash and clean the feet and/or Wash and clean the feet and/or

head. If hairy, singe. Split the feet head. If hairy, singe. Split the feet head. If hairy, singe. Split the feet head. If hairy, singe. Split the feet in two lengthwise and break thein two lengthwise and break thein two lengthwise and break thein two lengthwise and break the head head head head with the mallet. with the mallet. with the mallet. with the mallet.

2.2.2.2. Place in a large pot and cover with Place in a large pot and cover with Place in a large pot and cover with Place in a large pot and cover with waterwaterwaterwater so that there are 3 so that there are 3 so that there are 3 so that there are 3----4 inches 4 inches 4 inches 4 inches of of of of waterwaterwaterwater above the above the above the above the PorkPorkPorkPork pieces. pieces. pieces. pieces. Boil over slow to medium heat. Boil over slow to medium heat. Boil over slow to medium heat. Boil over slow to medium heat. Remove the foam as it forms. Remove the foam as it forms. Remove the foam as it forms. Remove the foam as it forms. Then Then Then Then add add add add saltsaltsaltsalt, vegetables, , vegetables, , vegetables, , vegetables, bay leavesbay leavesbay leavesbay leaves and and and and juniper berriesjuniper berriesjuniper berriesjuniper berries. . . .

3.3.3.3. Cover the pot almost completely. Cover the pot almost completely. Cover the pot almost completely. Cover the pot almost completely. Boil until the Boil until the Boil until the Boil until the meatmeatmeatmeat falls off the falls off the falls off the falls off the bonbonbonbones. Remove the bones and place es. Remove the bones and place es. Remove the bones and place es. Remove the bones and place the the the the meatmeatmeatmeat on the bottom of one or on the bottom of one or on the bottom of one or on the bottom of one or several deep plates. several deep plates. several deep plates. several deep plates.

4.4.4.4. Chop the Chop the Chop the Chop the garlicgarlicgarlicgarlic, add some , add some , add some , add some saltsaltsaltsalt and and and and mix with the mix with the mix with the mix with the meatmeatmeatmeat broth. Strain and broth. Strain and broth. Strain and broth. Strain and then pour on top of the then pour on top of the then pour on top of the then pour on top of the meatmeatmeatmeat in in in in plates. plates. plates. plates. Refrigerate so tRefrigerate so tRefrigerate so tRefrigerate so that it gels. hat it gels. hat it gels. hat it gels.

5.5.5.5. To obtain a nice, clear jelly you To obtain a nice, clear jelly you To obtain a nice, clear jelly you To obtain a nice, clear jelly you have to boil slowly, with the pot have to boil slowly, with the pot have to boil slowly, with the pot have to boil slowly, with the pot almost covered. The tastiest almost covered. The tastiest almost covered. The tastiest almost covered. The tastiest PorkPorkPorkPork jelly is made out jelly is made out jelly is made out jelly is made out of of of of PorkPorkPorkPork feet and ears. You can use feet and ears. You can use feet and ears. You can use feet and ears. You can use BeefBeefBeefBeef feet or a mixture of feet or a mixture of feet or a mixture of feet or a mixture of PorkPorkPorkPork and and and and BeefBeefBeefBeef ffffeet. eet. eet. eet.

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IngredientsIngredientsIngredientsIngredients

• Regular sweet breadRegular sweet breadRegular sweet breadRegular sweet bread dough. dough. dough. dough. Filling: Filling: Filling: Filling:

• 10 oz/300 g 10 oz/300 g 10 oz/300 g 10 oz/300 g ground walnutsground walnutsground walnutsground walnuts, , , ,

• 1 cu1 cu1 cu1 cup milk,p milk,p milk,p milk,

• ¾ cup sugar,¾ cup sugar,¾ cup sugar,¾ cup sugar,

• ¼ cup rum,¼ cup rum,¼ cup rum,¼ cup rum,

• Vanilla.Vanilla.Vanilla.Vanilla.

DirectionsDirectionsDirectionsDirections

1.1.1.1. Melt the Melt the Melt the Melt the SugarSugarSugarSugar in the warm in the warm in the warm in the warm milkmilkmilkmilk with with with with vanillavanillavanillavanilla in a pot on the range. in a pot on the range. in a pot on the range. in a pot on the range.

2.2.2.2. When the When the When the When the SugarSugarSugarSugar is melted, add the is melted, add the is melted, add the is melted, add the walnutswalnutswalnutswalnuts and keep stirring. and keep stirring. and keep stirring. and keep stirring.

3.3.3.3. After aAfter aAfter aAfter a few minutes of boiling, and few minutes of boiling, and few minutes of boiling, and few minutes of boiling, and after the filling has thickened, after the filling has thickened, after the filling has thickened, after the filling has thickened, remove from heat and add remove from heat and add remove from heat and add remove from heat and add rumrumrumrum. . . . When When When When the filling is cold, roll a sheet of the filling is cold, roll a sheet of the filling is cold, roll a sheet of the filling is cold, roll a sheet of dough about one finger thick, dough about one finger thick, dough about one finger thick, dough about one finger thick, uniformly spread the uniformly spread the uniformly spread the uniformly spread the walnutwalnutwalnutwalnut filling filling filling filling on top and roll like a jelly roll. on top and roll like a jelly roll. on top and roll like a jelly roll. on top and roll like a jelly roll.

4.4.4.4. Grease a bread pan, place the roll Grease a bread pan, place the roll Grease a bread pan, place the roll Grease a bread pan, place the roll inside, let rise for a while and then inside, let rise for a while and then inside, let rise for a while and then inside, let rise for a while and then set in the oven to bake at medium set in the oven to bake at medium set in the oven to bake at medium set in the oven to bake at medium heat.heat.heat.heat.

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In every area there is a special way of celebrating Christmas.

For example, on Christmas Eve some people are going around the village and

collecting all the things they have borrowed during the whole year to their neighbours.

In other areas, the parents put money in their children’s pockets in order to

have a wealthy year.

Also, on Christmas Eve some Romanians use to put the bread under the table

too bring luck in the house.

In some parts of the country there is a tradition called “ Walking with the

icon”, which symbolize the Birth of Jesus Christ. In the North of Moldavia the

Christmas Eve Dinner is prepared with special food and kept covered until the priest

comes to the house. Nobody else is allowed to see the Christmas Eve table before the

priest. The priest is blessing the table, is the first trying the food and only after this,

everybody else is invited to the table.

A special Romanian tradition is “ Cutting the Pig on Ignat” coming all the

way from the end of The Middle Ages. Every single part of the pig is used, including

the blood. The farmers are making many kinds of sausages, special Christmas plates

and reserves for the whole winter.

Christmas songs and wishes are heard all around, candles and lights are

lightning the dark, happy children are running on the little streets waiting for Santa to

come to their houses!

Merry Christmas!