200g (18 oz) mutton, sheep`s intestines
200g (7 oz) lungs
1 spleen, 1 kidney
100g (3 1/2 oz) mutton fat, 5 onions
200g or 1 cup rice
1/2 cup water
For the stuffing, finely dice mutton, fat, spleen, kidney and onions or put through a meat-grinder. Soak rice in 1/2 cup water. Add salt and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rub in salt, and rinse. Repeat the process 2-3 times. Tie one end of intestines with a thread and hold open end with funnel inserted. Fill entire length of intestines with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Put in cold water and boil for 30 minutes. Cut into slices and serve either hot or cold.