INGREDIENTS

• 2-3 lamb tripe, cleaned
• 1kgr lamb casings
• 1 head garlic
• 1kgr potatoes
• 1/4 cup olive oil
• salt, pepper, oregano

METHOD

1. Take the tripe and cut into thick strips (about 10cm thick).
2. Roll them and tie the casings knitting around.
3. Continue until tripe and casings finish (alternatively you can make a big gardouba).
4. In a saucepan, add the gardouba and cover with water.
5. When it starts boiling remove foam, add salt, pepper, garlic and cook until it becomes soft and can be eaten.
6. When it is ready, remove from the saucepan and add to the saucepan the potatoes, olive oil and let potatoes to boil.
7. 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.