Tochitură is like a stew made from beef and pork in tomato sauce, traditionally served with over-easy eggs and polenta(mamaliga). The tochitură moldovenească is is the Moldavian stew and the tochitură ardelenească is the Transylvanian stew.

Tochitura is made in 2 main different ways: with or without tomatoes sauce. The stew with the tomatoes sauce is the most common and it is prepared in most restaurants, but is less 'traditional'. The one without is has a sauce of pork fat and juices from the parts of the meat. The traditional Romanian stew (tochitura)contains not only raw meat,but parts of internal organs of the animal (like liver, kidneys, heart, pork fat (slanina) or bacon and smoked sausages fried together. It is served with mamaligă (polenta)and salty sheep cheese called 'telemea' or sheep cheese kept in bellows , called 'brânză de burduf'.