Khassip

Ingredients

 * 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
 * salt
 * black pepper, cumin

Directions

 * 1) 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.