Preparation

Finely chop the sheep entrails (lung, heart, kidneys, liver) and fry in oil with two large chopped onions. Boil the cornmeal, drain and mix with the fried entrails. Season with thyme, pepper and salt. With this mixture, "pâtés" are made in the sheep’s intestines, washed and cleaned beforehand, tied at the ends and boiled over low heat. Fry in pans and serve with hot polenta.