Kukurec is a specialty in the south of Albania and Macedonia made with knitted lamb intestines, strips of lamb tripe, or lamb sweetbreads. The women in the south always make a great effort to prepare this dish for holidays or special occasions, cooking it either over the fire or in the oven.


  • One lamb’s intestines
  • 1–2 pounds lamb tripe and/or sweetbread
  • 1 t salt
  • ½ t black pepper
  • ½ t oregano
  • ½ t rosemary


  1. Thoroughly wash the intestines by flipping them inside-out, rinsing them, and then returning them to right-side-out and rinsing them once again.
  2. Cut the tripe or sweetbreads into even pieces that are small enough to fit onto skewers. Thread all of the pieces onto skewers.
  3. Wrap the skewered meat with the intestines until the organ meat is completely covered.
  4. Season the skewers with salt, pepper, oregano, and rosemary.
  5. Cook the skewers either on the grill or in the oven. If you are roasting them in the oven, be sure to add half a cup of water to the pan.
  6. Serve immediately!

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