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Meat on a stick

S-met

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Had an interesting lunchroom conversation at work today. One of my employees was talking about some old-world Italian recipe that consisted of the organs from a young milk-fed goat that are chopped up into a meatball, skewered, wrapped in its intestines and grilled over an open flame.

The initial thought was a little perplexing, but then I realized that you could probably convince me to eat just about anything if you put it on a stick and grill it over an open flame.
 

chef jimmyj

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Don't know about an Italian version but the Greek Kokoretsi (Kokoreci), Lamb or Goat Offal wrapped in Caulfat and Intestine on a Rotisserie is an Easter Tradition. Made well it's very good, if you are into Offal...JJ

 

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