Ingredients: 1.5 kg lining of the stomach, little wine, 1 hot pepper, 1 bundle of kerevis, garlic, red pepper, black pepper, salt, flour, oil.
Preparation: Chopped in small pieces, the entrails are boiled with vine, garlic, dry pepper, kerevis and salt. Make roux out of oil, spoonful of flour and red pepper. The roux is used on the stew. The stew, then, boils for 10 more minutes.