Lamb gut soup with pea hinkal

The main thing is to carefully treat the lamb intestines: I wash them several times with cold water, turn them out, remove the mucus and wash them again many times. I cut them into "ribbons" of about three centimeters and cook broth from them. When the broth has become sufficiently rich, I put finely chopped onion, bay leaf and pepper with salt in it. I pick up ground pepper according to my mood: sometimes red, sometimes black, sometimes a mixture. It depends on what you want more: burning-sharp or moderately sharp. I cook further, but for now I turn to cooking hinkal. I sift the pea flour, make a recess in it, pour in water, add a little salt and stand the finished steep dough for half an hour to swell. Thinly roll out the dough to a thickness of literally a couple of millimeters and cut it into squares with a side of about five centimeters. There is no need for special accuracy, it is, so to speak, a landmark. I throw the squares of hinkal into the hot broth and wait until they float for about seven minutes. That's how easy it is to prepare a soup of lamb intestines with pea hinkal. In Georgian cuisine, when preparing hinkal, pea flour is often replaced with wheat flour. And our cooks even learned how to replace the hinkal itself with potatoes cut into appropriate squares. Such food is also excellent, although this is a slightly different culinary recipe.