Mombar
Commercially cleaned edible intestines loosely filled with herb rice, fully poached, then briefly fried.
Preparation: 40 min · Cooking: 55 min · Total: 1 hr 35 min · 2 servings
Ingredients
- 300 g commercially cleaned edible beef or sheep intestines, prepared and drained weight
- 1.5 cups dry short-grain rice, measured before rinsing
- 240 ml chunky tomato sauce
- onion for filling, finely chopped — 1
- 240 ml mixed parsley, dill and coriander, combined volume
- onion for poaching water — 1
- bay leaves — 2
- whole cardamom pod — 1
- 2000 ml initial poaching water, not part of the filling
- conditional additional boiling water
- 480 ml initial vegetable frying oil allowance, not all absorbed
- conditional additional vegetable frying oil for the vessel
- conditional boiling water for separately cooking surplus filling
Instructions
Use a prepared edible product
Use already-cleaned edible beef or sheep intestines from a reputable food supplier, not uncleaned slaughter offal or inedible synthetic casing. Follow that product’s preparation, soaking and flushing directions. Control splashes and clean the sink and tools afterwards. Salt, flour and vinegar rubbing is not sanitization. Do not use this recipe to process uncleaned intestines.
Do not use this recipe to process uncleaned intestines.
Mix the rice filling
Weigh 300 g intestines after the supplier’s preparation and draining. Wash produce and herbs before chopping, separately from the intestines. Mix 1.5 cups dry-measured rice, rinsed and drained as directed, with 240 ml chunky tomato sauce, the filling onion and 240 ml mixed herbs total. Keep raw casing contact away from ready-to-eat food.
Keep raw casing contact away from ready-to-eat food.
Fill loosely and close ends
Cut suitable lengths with enough room for closure. Fill loosely with expansion space and secure both ends with food-safe butcher’s twine; boiling does not reliably seal open ends. Cook surplus filling immediately in a separate covered pan with boiling water about 1 cm above it. Bring to a boil, simmer gently and top up if needed until rice is fully tender.
Bring to a boil, simmer gently and top up if needed until rice is fully tender.
Poach the closed links
Bring 2000 ml initial water to a boil with the separate poaching onion, 2 bay leaves and 1 cardamom pod. Lower links carefully and keep submerged with conditional boiling-water top-up. Maintain a gentle simmer, not violent boiling. Begin checking after 40 minutes; the source estimate is 40–45 minutes.
Begin checking after 40 minutes; the source estimate is 40–45 minutes.
Check poached Mombar: 2400 seconds
Check centres before frying
Check several thick filling centres while hot: rice must be fully tender with no hard core and reach the confirmed conservative target of 74°C before frying. Follow any stricter supplier cooking directions. This is not a validated universal casing process. Drain briefly and blot surface water with clean paper; do not hold partly cooked links or leave them cooling for a long time.
Drain briefly and blot surface water with clean paper; do not hold partly cooked links or leave them cooling for a long time.
Fry dry-surfaced links
Heat 480 ml initial oil plus conditional extra oil for a suitable deep vessel to 175°C under thermometer control. Keep oil below half the pot height and its safe fill mark. Fry links promptly in small batches, checking from 5 minutes until crisp golden-brown. Never lower wet links into oil; browning cannot replace the earlier filling checks.
Never lower wet links into oil; browning cannot replace the earlier filling checks.
Check fried Mombar: 300 seconds
Remove twine and serve
Drain briefly with clean utensils, remove all butcher’s twine and serve hot with any separately cooked filling. Eight portions use 1200 g prepared intestines and equivalent pots/batches, not the conflicting 2 kg. Link count varies with casing size.
Link count varies with casing size.
Chill filled links promptly
Divide leftovers into shallow portions and refrigerate within one hour at ≤4°C. Use within 24 hours from preparation. Reheat at most once to 74°C throughout the filling and casing; do not rely on a hot outer crust.
Reheat at most once to 74°C throughout the filling and casing; do not rely on a hot outer crust.
Tips
- Instruction quantities describe the original two-serving batch. Ingredient controls scale the list to one or eight servings. One cup is 240 ml; tablespoon 15 ml and teaspoon 5 ml. Volumes are not gram weights. Use equivalent vessels/batches when scaling.
Common mistakes
- Do not add inherited draft ingredients or treat appearance and fixed times as the only cooking checks.
Substitutions
- Use the listed ingredient states and alternatives. Check product directions and allergens; unlisted replacements may change handling and storage.
Storage
Refrigerate promptly within one hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including setting/chilling. These are conservative household limits, not a validated shelf life.
Reheating
Reheat at most once to 74°C throughout. Reheating cannot rescue food that was stored improperly.
About this recipe
Commercially cleaned edible intestines loosely filled with herb rice, fully poached, then briefly fried.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.