Put shkembetata be cooked with water, milk and 1 pinch of salt until uvri - about 2-3 hours. Grater shredding carrots and onions and two cloves of garlic and fry them until the onions and carrots

Wash paunch with cold water. Put it in a pressure cooker with carrot, red pepper toast, toasted on the stove red onion, celery, peppercorns and allspice. Boil for about 1 hour. Subtract belly, cut and

Tripe boiled, remove and cut into pieces. In a separate bowl whisk two egg yolks with yogurt, put on the fire, stirring constantly boil after boil add the broth and chopped tripe and salt. Cook for

Tripe is cleaned and boiled, after boiling for the first water is discharged. Once cooked well is removed and cut into small pieces. Reference is boiled soup thickener. Beat the egg yolks with the

Tripe boiled with halved onion, whole grain carrot and pepper, seasoned with salt. Parsley is tied with thread and put the vegetables - finally a little. After 3-4 hours gut is removed, cut into

Tripe cut into strips, and red onion finely. Place in a pressure cooker - faster, with 2 liters of water for about 25 minutes, add salt to taste. Then pour the milk directly into the pot with the

Cut the tripe finely and put in 150-200 ml boiling water. After 5 minutes add the milk and boil for 7-8 minutes. Add roux of butter with red pepper, stirring well. Finished dish to add salt, pepper

Well cleaned tripe is flooded with water, add salt, 1 onion, which are pinned cloves, and boil for about two hours. Remove and leave to cool. Ham, salo and second onion cut into cubes, add chopped

Basic clean and repeatedly washed chitterlings and tripe Boil in salted water, drain and cut into thin strips. Vegetable also cut into strips and boil broth until tender. Then add chitterlings and

Tripe is poured boiling water for 2-3 minutes and immediately scraped with a sharp knife from the inside . Then is removed and the outer side, as the stained areas were washed or scraped off with a