Tripa mishki

Instructions

1. Cut the tripe into strips about 3 cm wide and blanch them for 5 minutes in boiling water, then drain.
2. Mix the crushed garlic, cumin, paprika, vinegar, salt and pepper in a bowl, add the tripe and marinate for 1 hour in the fridge.
3. Melt the lard in a frying pan over medium heat and cook the halved whole garlic bulb in it for 5 minutes to flavour it.
4. Thread the tripe onto the wooden skewers, then grill over medium-high heat for 12 to 15 minutes, turning them, until nicely browned.
5. Brush the skewers with the garlic-flavoured lard at the end of cooking.
6. Serve hot with a squeeze of lime and some chopped chilli.