Galini – Gardoumbia

Galini – Gardoumbia


  • The intestines and tripe of a small goat
  • 1 kilo lemons
  • 1 cup vinegar
  • 1 cup olive oil
  • 1 cup water
  • salt
  • pepper
  • pinch of oregano
  • pinch of rosemary
  • 2 cloves garlic


Thoroughly wash the intestines, turning them inside-out and placing them in a large bowl. Add some salt and 3-4 chopped lemons which you rub over the intestines to temper the odor. Give them a good rinse, place back in the bowl and add the vinegar which prevents them from being slippery. Next, wash and cube the liver and lungs from the tripe, setting aside in a colander. Take about a tablespoon of liver and lungs and wrap them in a piece of intestine to get a ball about the same size as a meatball. Repeat the process until you have used up all of the intestines. Then place the “gardoumbia” in a pot, just covering them with water. Cook until they have soaked up the juice. Add the olive oil, salt, pepper, oregano, rosemary, chopped garlic and more water, giving it a good shake, and simmer. Once the liquid is reduced by about three-quarters, add ½ cup of lemon juice before taking off the heat.

Source Sofia Koutantzi

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