Boiled pork lungs are cut, add bacon from the neck or minced belly meat, so that we have 2 kg.
Add 450 g of finely chopped and toasted dry bread, and finally pour the blood over the whole mass, to form a hard paste. Mix and add salt, pepper, a few cloves and finely chopped onions to taste.
With this composition, fill the thick mats, tie them to the ends and put them in a suitable sea bowl and with boiled water to boil, on the right heat for 30-40 minutes.
It is considered cooked if after the sting with a toothpick, no blood comes out of the mate, but only a clear juice.
Remove with a strainer, not to break and after cooling put in a cool place.
Serve thick and fried pieces in oil or lard.
Source: Cookbook / author Nicolae Olexiuc.
In the history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu were the compilers of a cookbook "200 tried recipes for dishes, pastries and other household things" printed in 1841. [ 2] Also, Negruzzi writes in "Alexandru Lăpușneanu": "In Moldavia, at this time, fine food wasn't fashioned. The greatest feast only offered a few types of dishes. After the Polish borș, Greek dishes would follow, boiled with herbs floating in butter, after that, Turkish pilaf, and finally cosmopolitan steaks ". 
Cheese has been a part of Romanian cuisine since ancient history. Cheese is the generic term for cheese in Romanian it is originally a Dacian word. Traditional Dacian cuisine included vegetables (lentils, peas, spinach, garlic) and fruits (grapes, apples, raspberries) with high nutritional values.  The Dacians produced wine in massive quantities. Once, Burebista, a Dacian king, angered by the wine abuse of his warriors, cut down the vines his people gave up drinking wine.  Legend says that the Dacian people created their own beer. [ citation needed ] Romans helped introduce different pastries made with cheese, including alivenci, feed, or crullers. They also introduced different variations of millet porridge.
Maize and potatoes became staples of Romanian cuisine after their introduction to Europe. Maize, in particular, contributed to health and nutrition improvements of Romanians in the 16th and 17th centuries, resulting in a population boom.
For more than four centuries, Wallachia and Moldavia, the two medieval Romanian principalities, were strongly influenced by their neighbor, the Ottoman Empire. Ottoman cuisine changed the Romanian table with appetizers made from various vegetables, such as eggplant and bell peppers, as well as various meat preparations, such as meatballs (deep-fried meatballs, a variation of kofta) and sMALL (short sausages without casings, usually barbecued). The various kinds of soup / borscht (sour soups) and meat-and-vegetable stews, such as baked beans (beans), stuffed peppers (stuffed peppers), and cabbage (stuffed cabbage) are influenced by Turkish cuisine. The Romanian tomato salad is a variation of the Turkish çoban salad. Many traditional desserts and pastries combine honey and nuts, such as baklava, sarailie (or seraigli), halvah, and bullshit (Turkish delight).
Romanian recipes bear the same influences as the rest of Romanian culture. The Turks brought meatballs (meatball in a meatball soup), from the Greeks there is moussaka, from the Austrians there is the schnitzel, and the list could continue. The Romanians share many foods with the Balkan area (in which Turkey was the cultural vehicle), and Eastern Europe (including Moldova and Ukraine). Some others are original or can be traced to the Romans, as well as other ancient civilizations. The lack of written sources in Eastern Europe makes it impossible to determine today the exact origin for most of them.
One of the most common meals is the polenta, the precursor of polenta, served on its own or as an accompaniment. Pork is the main meat used in Romanian cuisine, but also beef is consumed and a good lamb or fish dish is never to be refused.
Before Christmas, on December 20 (Ignat's Day or Ignatius in Romanian),  a pig is traditionally sacrificed by every rural family.  A variety of foods for Christmas are prepared from the slaughtered pig, such as:
- Sausages - garlicky pork sausages, which may be smoked or dry-cured
- Lebar - an emulsified sausage based on liver with the consistency of the filling ranging from fine (pâté) to coarse
- blood sausage (black pudding) - an emulsified sausage obtained from a mixture of pig's blood with fat and meat, breadcrumbs or other grains, and spices
- drum (head cheese) - based on pig's feet, ears, and meat from the head suspended in aspic and stuffed in the pig's stomach
- stew - a stew made with pork, smoked and fresh sausage simmered in a tomato sauce and served with polenta and wine ("so that the pork can swim"). There are many variations of this stew throughout Romania, with some versions combining different meats, including chicken, lamb, beef, pork and sometimes even offal
- Pig alms—Pan-fried cubed pork served right after the pig's sacrifice to thank the relatives and friends who helped with the process
- Fries / cooling - inferior parts of the pig, mainly the tail, feet, and ears, spiced with garlic and served in aspic
- Greaves - dried pork remaining from rendering of the fat and tumbled through various spices
The Christmas meal is sweetened with the traditional sweet bread, a sweet bread made with nuts, poppy seeds, or bullshit (Turkish delight).
At Easter, lamb is served: the main dishes are lamb borscht (lamb sour soup), roast lamb, and Lamb tripe - a Romanian-style lamb haggis made from minced offal (heart, liver, lungs), lamb meat and spring onions with spices, wrapped in a caul and roasted.   The traditional Easter cake is feed, a pie made from yeast dough with a sweet cottage cheese filling at the center.  
Romanian pancakes, called pancakes, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion. 
Wine is the preferred drink, and Romanian wine has a tradition of over three millennia.  Romania is currently the world's ninth largest wine producer, and recently the export market has begun to grow.  Romania produces a wide selection of domestic varieties (Fetească, Grasă, Tămâioasă, Busuioacă, and Băbească), as well as varieties from around the world (Italian Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, and Muscat Ottonel) . Beer is also highly regarded, generally blonde pilsener beer, made with German influences. There are also Romanian breweries with a long tradition.
According to the 2009 data of FAOSTAT, Romania is the world's second largest plum producer (after the United States),  and as much as 75% of Romania's plum production is processed into the famous plum brandy, a plum brandy obtained through one or more distillation steps. 
Vegetarianism / Veganism Edit
Followers of the Romanian Orthodox Church keep fast during several periods throughout the ecclesiastical calendar amounting to a majority of the year. In the Romanian Orthodox tradition, devotees keep to a diet without any animal products during these times. As a result, vegan foods are abundant in stores and restaurants however, Romanians may not be familiar with a vegan or vegetarian diet as a full-time lifestyle choice.  Many recipes below have vegan versions, and the Vegetables section below contains many common fasting foods.
I am aware that not everyone likes bloody foods. We, the Romanians, do not kill ourselves after beef, duck, uncooked sheep (and this is not about blood but myoglobin) let alone make us a red-brick preparation for the preparation of which we make full use of the vital liquid. However, for that niche of consumers who do not shy away, today I present some old recipes from us (they are not necessarily specific to us, such dishes are found in many other cuisines) that, in some regions, have become traditional.