INGREDIENTS

• 1 kg. beef giblets (liver, heart, lung);
• 300 g. of pork intestines;
• 1-3 pods of hot green or red pepper;
• 4-8 cloves of garlic;
• 1 medium pomegranate;
• medium bunch of cilantro;
• 1/2 tsp. ground coriander, ucho-suneli, dried kondari (savory);
• salt, freshly ground black pepper;
• fat for frying.

METHOD

1. Turn the pig intestines inside out, rinse thoroughly in cold running water, first with just your hands, then use the cornmeal as a scrub. Turn the intestines inside out, inflate to check for holes. If there is, the intestine in this place will need to be bandaged.
2. Put half of all the intestines in a saucepan, pour 2 liters. cold water, bring to a boil and simmer for 2 hours.
3. In another pan with 2.5 l. cold hearth, put the liver and lung, bring to a boil, cook for 30 minutes. In the third pan, pour 2 liters. heart of cold water, bring to a boil, cook for 2 hours. After boiling, drain the first water from each pan, pour boiling water over the contents and set to boil. When ready, remove the offal from the pans (no broth is needed) and put to cool. Finely chop the boiled intestines, liver, heart and lung into equal pieces.
4. Pound hot peppers, garlic and cilantro with salt in a mortar, add kondari. ucho-suneli and coriander. Mix the resulting dressing with chopped offal, mix thoroughly - add pomegranate seeds to taste, mix again carefully so that the seeds do not burst.
5. Take a funnel with a diameter of 3-4 cm, so that the filling passes freely, one end of a segment of raw intestines is tightly tied to the funnel with twine and start filling. Do not stuff the intestine very tightly so that the kupaty do not burst when frying.
6. Tie the resulting long sausage with long pieces of twine every 25-30 cm so that it can be divided into individual sausages. Cut the finished kupaty and tie each sausage with the ends - to make "horseshoes".
7. Boil water in a saucepan and dip the kupaty in boiling water for 1 minute, then spread them on a long stick and hang it in a dark, cool room. Kupaty are already ready for frying, but can be stored in this way for up to two weeks.
8. Heat the fat in a frying pan and fry the kupaty on all sides, about 15 minutes.