Kukurec

Method

1. Rinse the offal in several changes of water, parboil it in salted water for about 20 minutes and leave it to cool. Turn the intestines inside out and rinse them repeatedly; this is the longest part of the job and there is no shortcut.
2. Cut the cooled offal into small dice of about a centimetre.
3. Sweat the finely chopped onion in the oil until soft, add the offal and give it ten minutes.
4. Take the pan off the heat, stir in the paprika, then add the washed rice, the chopped parsley, dill and spring onion, salt and pepper. The rice stays raw.
5. Shape the mixture into a thick roll and wind the intestine round it firmly, as you would wind thread, overlapping each turn so it cannot open in the oven.
6. Set the kukurec in an earthenware dish, pour in two fingers of water, cover and bake at 170 °C for about two hours.
7. Uncover for the last thirty minutes to brown. Cut it into thick slices and serve hot, with soured milk and spring onions.