Preparation:
Mix stuffing ingredients and set aside in refrigerator. Prepare chitterlings (below). [Sausage casings] Tie one end of the chitterling with ordinary cotton thread, fill loosely with stuffing. Shape like a sausage, by tying thread every 10 cm, again keeping the filling very loose.
Place in pot with mastic grains, cardamom seeds, and salt and pepper. Cover completely with water, and boil for 30-40 minutes; strain.
Immediately, before serving, deep fry until golden brown. Removes threads, cut at intersections, sprinkle with salt and pepper, and serve warm on a bed of parsley.
*Preparation of Chittlerings Take the amount needed of *beef chitterlings* and clean thoroughly by opening the *mouth* of the chitterlings over the water tap and turn the water on *full blast* for a few miniyes.
Turn chitterlings inside out. Place on smooth surface and, with blunt knife, scrape well, turning over on both sides to completely clean. Stir flour in water and rub each chitterling in mixture. Rinse several times. Turn inside out again and rinse. The chitterling is now prepared for stuffing. |
