Lamb offal: lungs, tripe, intestines and kidney
1 lamb neck
1 lamb head
1–2 carrots
1 onion
1/2 jar canned tomatoes
1–2 bundles vermicelli
220 ml milk
1–2 tsp salt
1 tsp vegetable seasoning
Black pepper to taste
2–3 tsp sweet paprika
1 bunch parsley
1–2 tsp mint
Boil the chopped lamb offal together with the neck and head.
Finely chop the carrots and onion and add to the offal. Season with salt, black pepper and vegetable seasoning. Once fully cooked, remove the head and neck and take the meat off the bones.
Add the tomatoes and milk and sprinkle with paprika.
Bring back to the boil and add the vermicelli, mint and parsley. Return the boneless meat to the pan and continue cooking.
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