Yield: Serves 8 to 10
1 cleaned pig’s stomach (available from butchers)
1 and a half cups (8 ounces/250g) diced lean slab bacon
3 cups (350g) chopped onion
1 and one third cups (12 ounces/375g) ground beef, ground pork or venison
1 and a half teaspoons coarsely grated pepper
one fourth teaspoon cayenne pepper
1 tablespoon ground dried marjoram
one half teaspoon ground cardamom or coriander
1 teaspoon dried savory leaves
2 teaspoons salt or to taste
one half cup (50g) rye bread crumbs or whole wheat breadcrumbs (or a mix of both)
3 large eggs
6 cups (2 and one half pounds/1.5 kg) diced, cooked red potatoes, peeled or unpeeled
Soak the pig’s stomach in salted water for 2 to 5 hours, then rinse and drain. Put the slab bacon in a large skillet and brown lightly over a medium heat. Remove the bacon with a slotted spoon and pour off the excess fat. Do not clean the skillet. Return the skillet to the stove and add the onion. Cover and sweat over a medium heat for about 4 minutes or until soft. Uncover and add the ground meat. Cook until the meat changes color, then transfer the meat and onion mixture to a deep mixing bowl. Add the reserved bacon, pepper, cayenne, marjoram, cardamom, savory, salt, and breadcrumbs. Beat the eggs until lemon color, and then add them to the stuffing mixture. Fold in the cooked potatoes.
Turn the pig’s stomach inside out. Using a needle and thread, sew up the 2 smallest holes in the stomach so that they are absolutely tight and will not leak. Turn the stomach right-side out and gently fill it with the stuffing mixture until it is tightly packed and there is no room for air pockets. Sew up the large opening as tightly as possible, leaving only a small space inside for the expansion of the filling.
Bring 2 gallons (8 liters) of salted water to a hard boil. Reduce the heat and add the stomach. Simmer uncovered for 3 hours. At the end of 3 hours, preheat the oven to 375F (190C). Remove the stomach from the water and set it in a baking dish, seam side down. Bake for 20 to 25 minutes in the preheated oven, basting often with the clarified butter only until the surface of the Seimawe achieves a golden brown color. Serve immediately on a hot platter, or cut it into individual slices for each guest.