Bulgarian Pilaf with Lamb Organs

Description

In Romanian: Pilaf bulgaresc (cu maruntaie de miel)

Ingredients

• innards and intestines from a medium lamb
• 2 tablespoons lard
• 1½ cup rice
• 2 onions
• 3 cups water
• salt
• ½ teaspoon pepper

Directions

1. Wash the intestines, scrape them, turn inside out, wash a few more times, rub with salt and wash again. Then cut in small pieces.
2. Cut the heart, liver, lungs and kidneys (washed and with fatty insides removed) the same way. Set everything to boil with a finely chopped Onion, salt, pepper and water.
3. When it comes to a boil, remove foam and add the rice which was slightly fried in lard. After a few minutes of boiling, put in the oven to bake until the rice is done.