Kokoretsi

Instructions

1. Rinse the offal under cold water, remove the tough parts and pat dry.
2. Finely chop the heart, liver, kidneys and sweetbreads, then mix them with the garlic, the sliced onion and the herbs.
3. Season with salt, pepper, oregano, thyme and olive oil.
4. Soak the intestine in cold water for an hour, then rinse it and tie off one end.
5. Stuff it with the filling, packing it firmly, then close the other end with kitchen string.
6. Preheat the oven to 180 °C and place the casing on a tray with a drizzle of oil.
7. Bake for 1 h 30 to 2 hours, turning it regularly, until golden and cooked through.
8. Let rest for 10 minutes, slice, drizzle with lemon juice and serve with bread.