Giant's Feast: Kýrmagi

Background: Known as Kýrmagi in High Jǫtunn or Kūzmagô in Low Jǫtunn, the dish roughly translates to “Cow’s Stomach”. Kýrmagi is a traditional dish among the Giants of Jǫtunheimr. Despite standing between three and four meters (9 to 13 feet) tall, Giants have been a historically persecuted race by races of shorter stature. Following the expulsion of the Giants from Teutonia by the armies of the Kaiser Gottfried, many were forced into the far north beyond the reach of the Northmen. Life was difficult for the Giants who struggled to survive between the harsh environment and the human raiders. These disparate tribes and refugees were finally united by the Highchief Vafþrúðnir. It is said that Vafþrúðnir united the Northern Giant Tribes by signing a pact in blood and sharing a feast of Kýrmagi among his new brethren. A single Kýrmagi can weigh up to ten kilograms.

Depiction of the Giants of Jǫtunheimr

Ingredients:

• 1 Cow’s Stomach

• 1 Cow’s Heart

• 2 Cow’s Lungs

• 1 Cow’s Liver

• 1 Cow’s Tongue

• 1 Cow’s Brain

• 2 Cow’s Kidneys

• 500 Grams of Suet

• 3 Onions

• 500 Grams of Oats

• 20 Grams of Salt

• 50 Milliliters of Ale

• 3 Apples

• 10 Grams of Petersilie

• 20 Grams of Coriander Seed

Instructions:

Wash the stomach and let soak till morn in cold water. Slice off any excess fat, gristle, or skin and discard. Rinse the heart, liver, lungs, brains, tongue, and kidneys, in cold water then add to a large cauldron of boiling water. Let simmer for two and half to three hours regularly skimming off any fat or viscera that floats to the surface. Remove the meat from your cauldron and rinse in water once again, then set aside to rest. Strain your broth and place just the broth back over the fire and reduce until half is gone. Whilst the stock reduces, finely mince the organs. Mince your apples and onions as well. Knead (traditionally by hand) the minced organs, suet, onions, apples, oats, petersilie, and coriander seed together. Season with salt, then spoon the mixture into the cleaned cow stomach until it is two-thirds full. Expel any built up air and tie the stomach closed. Pierce the stomach several times before cooking to prevent bursting. Place the stomach in a cauldron and slowly bring to a boil and let simmer for two to two and half hours. Remove from the water and serve.