How to cook
Wash the intestines well on the outside with water, then on the inside after inverting them. Rinse them again and place in a bowl with equal amounts water and white apple cider vinegar, put them in the fridge for 2 hours to whiten. Meanwhile, wash and thoroughly clean the lung, liver, heart and sweetbreads.
Cut them into coarse pieces (bites) and put them in a colander, rinse and leave them to drain. Next, transfer them to a bowl, sprinkle with salt (generous amounts), black pepper and garlic, stir while rubbing them and leave them in the fridge until the intestines have sat for the full 2 hours.
Start to stick pieces of lung, liver, heart and sweetbreads on a wooden or metal skewer, alternating between them. After you're out of ingredients, salt once again and sprinkle with black pepper. Leave the skewer to drain for a few min.
Wrap the intestines around the ingredients densely and tightly (like a spindle) until you get a nice solid layer of wrapped intestines. I recommend using a single intestine if possible, it'll make it easier for you. I used the lamb caul fat to keep the intestines stuck to the skewer by wrapping it tightly around them.
Wrap the entire skewer tightly with aluminum foil and place it in an oven dish with a little water. Bake in a preheated 392°F (200 °C) oven - about 1 1/2 hours is enough.
The Greeks have come up with a truly remarkable appetizer that they usually prepare for Easter and St. George's Day. Plus it's as tasty warm as it is cold.