Cooked lamb intestines and set are finely chopped. Mushrooms fried in the oil, add the onion, giblets and then finally rice, pour 300 ml water and boil off the water when we put the parsley, mint, pepper and salt - the filling is ready. Raw tripe is sutured, he left inlet and when it is filled entirely stitched. Bake in a pan with a little sunflower oil and water. * Every year I do for Easter and incredible yummy.