Tripe

Ingredients
• 1 kg lamb - liver , heart, lung , kidneys , spleen
• 2 onions
• 3 bunches of green onions
• 3 bunches of green garlic
• 150 g butter
• 6 large eggs (or just 2 if you do not use sourcream )
• 1 cup of sourcream
• herbs ( dill , parsley )
• pepper
• salt
• 1 vexillum of lamb
• Servings : 10
• Preparation time : under 90 minutes

Method:
Wash the vexillum and leave it in cold water.
Wash the entrails in some water, blanch them shortly.
Boil them in water with a pinch of salt for 30 minutes then remove them from the pot.
If they have cooled , finely chop them with the knife (some chop them in the blender, but they obtain a paste and not minced meat) .

Chop the onion and the garlic (all of them).
Fry the onion in butter .
When softened, add the choppen entrails and let them sizzles for another 5 minutes, then remove them from heat , drain them well and let them cool .
Blend the eggs with salt and pepper.
Mix everything: entrails, eggs and sourcream .
Dry the vexillum, gently stretch it and fill it with the composition above.
Grease with butter a tray of cake , fit the tripe into this tray and bake it at low heat until well browned.

1. You need................to cook tripe:
a) lamb entrails
b) Mutton
c) Chicken
d) Pork
2. The entrails are prepared as follows:
a) Do not boil but finely chop
b) Boil but not mince them
c) Boil and finely chop them
d) Place them uncooked
3. Dried onion:
a) Roast it in butter
b) Boil it
c) Do not fry
d) Cut and fry them in butter

By Prof. Mihaela Lisenche