Thus cuisine surrounding Eid Kabir ensures that every part of the sacrificial animal's body is used. And so we bring to you a dish which sounds only half as bad as it actually smells! The intestines stuffed with fragrant spices and rice result in one of the most amazing dishes but the preamble to it can easily put the heartiest of cooks off for the day. So we call out to only the brave hearts amongst you: take the plunge!
Ingredients
½ kg lamb liver and lamb heart, finely diced
250g diced lamb meat into small pieces
Small intestines of one cow
2 tbsp tomato paste
½ cup of olive oil
2 medium finely diced tomatoes
4 cups finely chopped  fresh parsley
3 cups finely chopped fresh coriander
1 tbsp finely chopped fresh basil or  2 tbsp dried basil
3cups finely chopped spring onions
1cup finely chopped  fresh mint
2 finely chopped chillies
2 cups of kalojeera  rice washed, soaked for 10-15 minutes and drained
1 tbsp each of: dried mint, black pepper, ground ginger, dried red chilli, turmeric, salt
1 tsp of Hararat or Arab all spice:  Hararat recipe is below --
2 cinnamon sticks, broken into 4 pieces each
4 tsp cumin seeds
4 tsp coriander seeds
2 tsp dried chillies
1 tsp allspice
Roast all the spices in a pan and grind together.
Preparing the intestines
Clean the intestines with hot water, turning inside out with the back of a wooden spoon and wash the other side thoroughly as well.  Marinate in a mixture of lemon juice and salt for about 10-15 minutes. Wash them thoroughly again.
Mix all the rice and spices together ready to be filled in to the intestines. Put a pot of water, enough to cover the intestines once placed within. Add 1 tablespoon tomato paste, pinch of salt, pepper and ground cumin to this water.
Use a filler or a large syringe to fill in the rice and spices mixture to the intestines. In places where you find an obstacle make a cut to pass through. Use a thread and needle to sew any areas you may feel are excessively torn. Take a skewer and make small holes in the now stuffed intestines. Place these in the lightly boiling water mix and cook them for about 40 minutes or until the skin looks transparent and some rice peeping out looks cooked.
Serving
Cook some of the mixed rice separately and use these as a bed to place the O'sban on top off. Garnish it well and serve with a tomato chutney or a mint-yoghurt raita.
Health focus
Rich in Vitamin B12 and phosphorous, cow intestines or tripe as it is also known, also offers a substantial amount of low fat protein. Gelatin and glutamine also reduce a syndrome called leaky gut so in fact, the intestines help us keep our own digestive system healthy!