Ingredients
- 2-3 lamb tripe, cleaned
- 1kgr lamb casings
- 1 head garlic
- 1kgr potatoes
- 1/4 cup olive oil
- salt, pepper, oregano
Method
- Take the tripe and cut into thick strips (about 10cm thick).
- Roll them and tie the casings knitting around.
- Continue until tripe and casings finish (alternatively you can make a big gardouba).
- In a saucepan, add the gardouba and cover with water.
- When it starts boiling remove foam, add salt, pepper, garlic and cook until it becomes soft and can be eaten.
- When it is ready, remove from the saucepan and add to the saucepan the potatoes, olive oil and let potatoes to boil.
- Shortly before potatoes are ready, place them in a baking pan with the gardouba and broth, sprinkle with oregano and bake in oven at 180°C-200°C until golden brown.
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