Giomidia (Cooked lamb’s pluck, belly and intestines)
- 1 braid of lamb intestines
- 2 lamb's bellies
- 1 lamb's pluck
- 1/2 kilo spinach, coarsely chopped
- 1/2 bunch dill, chopped
- little fennel, chopped
- 1 cup of tea olive oil
- 2 tablespoons butter
- 1 bunch parsley, chopped
- 2 bunches spring onions, chopped
- salt and pepper
- 1/2 cup canned, chopped tomatoes
Wash thoroughly the intestines, the bellies and the pluck. Put in a saucepan 1 cup of water to boil, with a little salt, and blanch the pluck, the bellies and the intestines. Drain and once the ingredients cool off slightly, cut them into small pieces using scissors. Also, filter the broth in which the offal boiled.
In a saucepan, heat the butter and oil and sauté the pluck, the bellies and the intestines, while stirring. Add the spring onions, parsley, fennel, spinach and dill and season to taste. Pour the tomato and add a bit of the broth in which the offal boiled. Then cover the pot and let it boil over low heat, 40' to 50' minutes, stirring frequently, until the liquids evaporate and the food is left with its oil.