In Barberino di Mugello lamb's bowels, pork's bowels or veal's bowels
were called "Le digiune". It was a very common course all over
Mugello and it was considered one of the best courses of the year.
Bowels were opened and cleaned with abundant water, then they were fried
or browned in a pan. The following is the recipe to prepare fried bowels:
clean them very well by opening them and washing them with water, then
burn them a little bit, cut them in pieces of about 10 centimetres long
and make, with these pieces, some knots. Dip them in flour, put them in
beaten egg with salt and a pinch of pepper and after fry them with abundant
oil.
Bowels omelette: when bowels are well cleaned scald them and brown them
slowly with butter, add some oil, beaten eggs, salt and a pinch of pepper.
Cook both sides of the omelette and serve it really hot.
Text Tebaldo Lorini
Translated by Gianna Toni
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