Cordula di Agnello

1. Thoroughly rinse the Lamb intestines under cold running water, ensuring they are completely clean. If not pre-cleaned, scrape and rinse multiple times.

2. Cut the Lamb heart, Lamb liver, and Lamb lung into small, uniform pieces, approximately 2-3 cm cubes.

3. In a bowl, season the cut Lamb heart, Lamb liver, and Lamb lung with 5 grams of Salt and 1 gram of Black pepper.