Clean the offal well, drain it, and cut it into small pieces. Cut the pork meat into small pieces as well, and place all the ingredients in a large bowl. Mix well and let them sit for half an hour to allow the salt to absorb. Clean the intestines very well with soap, turn them inside out using a 15 cm stick, and rinse them thoroughly. Cut them into half-meter lengths and soak them in vinegar and salt for 1 hour to prevent them from tearing. Then, using a funnel, stuff the intestines one by one, tying the ends with string. Place them in a baking dish and scald them, or alternatively, place them in a large pot with warm water covering them well, and simmer for 2 hours on very low heat. Remove any foam once the water starts to boil, and make holes in the intestines with a needle to prevent them from bursting and spilling the filling into the pot. After scalding, you can store them in the freezer and cook them later if you wish.

Source: Nikos Fotiadis, Chef & Rania Patra
implementation: Eleni Mintzidou – Kostas Papapetridis