Preparation Time 45 min
Cooking Time 180 min
Waiting Time 240 min


Wash intestines very well and turn inside out. Leave them for a short period of time in salt and a little vinegar in order to clean well. In a large saucepan, put 2-3 liters of water and when it comes to a boil add the bulgur and stir constantly for 10 minutes. Let it rest for 3-4 hours until bulgur absorbs all the liquid. In another saucepan put olive oil and sauté the wild garlic leaves, the Mediterranean hartwort, and the finely chopped pork lung.  Next, put all the spices, the orange rind, salt, pepper and half the olive oil in a bowl and mix. Using a kitchen fennel, fill the pork intestines with the stuffing, trying not to apply much pressure. Finally, put stuffed intestines in a baking dish, and score with a sharp-edged knife to prevent them from opening. Add two glasses of water and a little olive oil to each dish and bake at 250o C for 2-3 hours.


Note: you should turn and score stuffed intestines about halfway through the cooking time so that both sides brown evenly.


Nutritional value

Stuffed pork intestines contain high biological value protein, vitamin B complex, iron, zinc, and selenium. Pork actually constitutes one of the best sources of magnesium and B12 vitamin. However, it also is a source of saturated fat and cholesterol.  The inclusion of bulgur adds complex carbohydrates, fiber, a number of vitamins, such as vitamin B complex, and trace elements, such as manganese. Wild greens provide antioxidant substances.


Source: Georgia Drakos


  • 10 pork intestines
  • 1 kg cracked wheat (bulgur)
  • ½ pork lung
  • 5-6 bunches of wild garlic leaves
  • 1 kg Mediterranean hartwort
  • 2 tablespoons of ground clove
  • 2 tablespoons of allspic
  • pepper
  • a pinch of cinnamon
  • 2 cups of olive oil
  • salt
  • rind of 2-3 oranges, finely cut