Clean and boil the entrails without the veil. Subtract them from the broth and chopped. Fry the onion and add rice to it and then entrails. Add salt to taste, add red and black pepper and 1 cup of the valley the broth. Stew about 5 minutes and remove from the fire. Sprinkle with the chopped mint. Cut the veil of not very large squares and turn the dolmas. Arrange them in a glass pot and valleys 3 cups the broth. Bake in a moderate oven. Before removing the finished dolmas, Grate cheese over them, outta the hood and dopichame to red crust.