Karvavitsa from Thrace

Wash the intestines thoroughly.

Wash the pluck thoroughly, blanch it, discard the extra fat and cut it into pieces, about  2x2 or slightly larger.

Boil the pork for a while and cut it into small pieces, as well. (If you have ready homemade kavourma just cut it into small pieces).

Put all the ingredients into a large bowl and mix well, adding water so that you have a relatively runny filling and using a funnel fill the intestines one by one tying the ends with string.

Place the intestines cyclically into a large pot and boil in slightly salted water that covers them well, for about 5-6 hours over low heat, making holes in the intestines using a toothpick (after they have boiled for a couple of minutes) so that they don't burst and let out the filling into the pot.