Preparation

2.5 kilograms of pork entrails (liver, kidney, spleen, heart, lungs)
250 grams of fatty pork
4 white onions
1 large cup of rice
4 bay leaves
1 clove of garlic cleaned
1 tablespoon ground nutmeg
1 teaspoon ground ground ginger
100 grams of lard
well-washed pork intestines
salt, ground black pepper
1 tablespoon peppercorns
Wash all entrails very well with plenty of cold water. Boil a large pot in which you add bay leaves, 2-3 tablespoons of salt, garlic cloves and a tablespoon of peppercorns. Then the pork organs and meat are boiled, all cut into large pieces. They must be cooked over low heat. After boiling until well penetrated, the organs should be removed from the pot and left to cool. However, the juice is kept warm. The rice washed in cold water is browned in two tablespoons of lard until it becomes glassy. Then quench with two and a half cups of the juice in which he boiled the meat. Bring the rice to a boil, then make a low heat and simmer for another 10 minutes, covered with a lid. At the end, leave to cool completely. Finely chop the onion and brown in the remaining lard. Boiled pork and entrails are passed through a mincer. The minced meat is placed in a very deep bowl and mixed well with the onion. Add the ground pepper, all the spice and nutmeg. Mix well by hand and add the boiled rice, then season with salt to taste. Fill the intestines with this composition, tie them at the end and boil them in the water in which they boiled the organs, over a very low heat, for 10 minutes. After boiling, the caltabos are removed from the water and left to drain, then put in the cold or smoked to keep well.