Lamb intestines are washed thoroughly under running water or scalded with boiling water and finely chopped. Pour 5-6 cups hot water and cook on low heat. In fat stew finely chopped onions, sprinkle

Heads are cleaned and washed, then pour 6 cups cold water, add salt and cook on medium heat. Meat, brain and tongue are cut into small pieces and return to soup. Add spinach, chopped. In fat sauté

Sherdenchetata Wash well in cold water, add salt and leave to stand for 10-15 minutes, again washed in plenty of water and add salt again, but with less salt. In some of the fat stew chopped onion

Plucks Boil in salted water, then removed and cut into small pieces, and strain the broth in a separate pot. Chopped onion fry lightly in fat and to this was added the rice, giblets, pepper, chopped

Plucks, diced and chopped onion to add salt and sprinkle with crushed pepper, then mix thoroughly, wrapped in caul and bake until browned BBQ.

Chitterlings Wash well in cold water, is twisted in braids and arrange in a baking dish. In the boiling broth put the butter and tomato paste, then gradually and stirring flour. Chitterlings are

Lamb chitterlings washed in plenty of water, pay and washed again while rubbing with salt to remove slimy parts. Twisted on shallow and steamed in boiling water. Remove, sprinkle with salt, red and