Caltabos (Galbas)

When I have time and find good meat, I make caltaboș at home, following the old recipe from Bărăgan. I usually use thick pork intestines, not just curly ones, because they hold up much better during cooking. I start early because there’s a lot of work involved in cleaning the intestines and preparing the filling. This way, I feel it’s the safest method, and I know exactly what goes into… EN: View full recipe: Caltabos (Galbas)