Wash the intestines (inside) and place them in a bowl with enough vinegar for about 1h, then drain them and place them in a covered bowl in the refrigerator.
Wash the plucks, cut into a square size 4.5cm X 4.5cm and 1.5cm height and leave it for a night in a colander (draped) to drain the fluid.
The next day, add the pieces into the spit alternately (eg first a piece of liver, a piece of lung, a piece of heart, a piece of spleen, a piece of sweetbreads and then start again from scratch – it does not matter the order be given, provided not put the same parts meat continuously).
Every so push slightly to avoid gaps between pieces of meat because during baking, pieces of meat will lose some fluids and they will be a little bit smaller.
In a bowl, mix a sufficient quantity of salt, pepper and oregano and sprinkle quite enough quantity to spit with kokoretsi.
Finally, wrap the entire surface of the kokoretsi with the intestines as tightly as possible (do not care too loud because it would cut the intestines).
At points finishes in each intestine (or cut), fasten with a toothpick and continue with the next one.
Sprinkle again with the mixture of salt, pepper, oregano and bake the kokoretsi in the coals for about 1.5h.
Ιf the outside surface of kokoretsi seems that it is cooked but still wants some more baking inside, cover with foil over and continue baking.