Mombar (rice-stuffed intestines)

Instructions

1. Rinse the intestines thoroughly with cold water and vinegar, then leave them to soak for 30 minutes.
2. Sauté the chopped onion in the oil, then add the minced lamb and brown for 5 minutes.
3. Mix the meat with the rinsed rice, chopped parsley, spices and salt to make the stuffing.
4. Stuff the intestines without overfilling them, then tie the ends with kitchen string.
5. Place the intestines in a pot with the hot water and tomato paste.
6. Cover and simmer gently for 1 hour 30 minutes, making sure the sauce does not boil too hard.
7. Remove the string, cut the intestines into pieces and serve hot with the sauce.