To make those you need to be either a sheperd or Max, alias Pellegrino Lombardi. This is the procedure:

Let a lamb grow until he is 20 - 25 kg ( 40 to 50 Lb). Then slaughter him, cut and save all the organs. Clean very well the tripe and boil it for about 1 hour. Clean very well the bowels, as well. Cut them lenghtwise to wash tem inside, then marinate them with hot chilli pepper, garlic and parlsey.

Cut the boiled tripe in tripe and wrap a few with the bowels, in this way:


Display them in a baking pan, drizzle with eztra virgin olive oil, season with salt. 

 After 20 minutes, here it is a succulent, tasty dish, full of proteins, belonging to the healthy tradition of the Italian Poor (but great) Cuisine of   "No Waste and respect the Animal in all its parts".