Rinse the stomachs well, fill with water and cook after boiling for 15 minutes, then drain the water, rinse with clean water, add bay leaf, allspice and cook for another 50 minutes after boiling.
Cut the finished ventricles, cut into medium pieces.
Cut onions into cubes, and carrots into strips, fry in vegetable oil until soft.
Then add flour to the pan, add water and stir well, simmer for about 5 minutes.
Add the sliced ventricles to the pan, salt and pepper to taste and cook for 10 minutes.
Serve with any side dish sauce.
Chicken ventricles in sour cream sauce are very tender, juicy and tasty, they are perfect for any side dish. This is a great dish that diversifies the casual table. Serve with fresh vegetables, salads, pickles or pickled vegetables. Be sure to add your favorite spices during cooking, and you can also add fragrant greens.