How to cook
Boil the heart, spleen and meat, then grind through a meat grinder (using the coarsest attachment).
Wash the leeks and chop them finely, pour into a deep pan with 1/2 cup water, add the rice and saute until semi-softened.
Knead the offal mixture well with the leeks/rice mixture. Season with the spices.
Wash the pork intestines extremely well. Fill the pork intestines with the mixture using a sausage stuffer.
Tie the ends and poke holes carefully in them with a needle. Boil in the same broth in which you boiled the offal.