Once washed very well, intestines, lungs, hearts and meat are boiled together for about 30 minutes. Separately boil tripe. All products are cut into pieces and add to the melted lard with chopped onion, wine and salt. Cook on medium heat until the fat is clear and stop the release of steam. At the end of cooking add the remaining spices and chopped chillies. Pour into jars and pour the fat. The jars were sealed and sterilized for 10-15 minutes.