no probs dear, but did you ever taste my morroccan intestine dish? its called duarra (written as it sounds as the word is local and not yah average arabic). ill give you the recipe so you can try it yourself...
this used to be a dish people eat after the slaughter a sheep, as intestines are ready eadible after a kill. the rest of the beast needs to hang a few days before its ready to eat. so often it is served at ied el adha.
what you need is the intestines of 1 sheep, so
1 stomach
1 liver
2 kidneys
1 pair of lungs
if you like you can use the gut as well, but i mostly use them for sausage making, not for this stew.
we also have klowy (written as the sound), but those are the sheeps balls and somehow, we women eat them secretly in the kitchen due to, well the men dont throw their balls on the table, why should we. but no its a shame thing, we dont eat balls in front of the men, just like lighting a cigarette is quite the sexual taboo.
what do we need more:
1 handfull of green olives
1 handful of diced fresh coriander
1 big onion julienne sliced
1 garlic clove diced
1 ts salt
1 ts white pepper
1 ts ginger
1 ts masalla powder, again not the drink as most still read it as forbidden, while it actually says its better not to pray when infused with intoxicants.
1ts cumin
a bit of madam janet, but careful that shit is hot!
oil, fucking no butter we aint cook with that. not in that way at least.
water
clean the stomach until its white and has no smell, then cut it into small pieces like the size of a stamp. and no not a tramp stamp, this is oldschool when sending mail still took time.
do the same with the liver the kidneys and the lungs.
poor some oil in the pan, glaze the garlic and cloves. add the herbs and spices and brown them a bit. put the rest in except for the olives. then add water till everything is covered. let it cook till tender. this can be done in a slow cooker or on a stove or you can use a high pressure pan, to fasten the time as it takes a while. at last put in the olives and give it about 5 min. to finish it off.
put it all on 1 big plate and serve with flatbread to use as tableware.
now