Fwaregh or stuffed sheep sausages (tribes and intestines) is one of the most exquisite traditional Lebanese meals. In the old days people would use every piece of the sheep, even intestines and tribes.
The main task consists of cleaning the intestines. Intestines are first thoroughly washed under running water while removing the extra fat stocking on the sides. After washing from inside and outside, they are rubbed with coarse salt and water, then soaked in water and white vinegar for about an hour (1 cup of vinegar for 4 cups of water). Once cleaned, they are ready for stuffing with meat, rice, onions, chickpeas and spices.
