First, the intestines are turned inside out, rinsed with water and salt until they gleam like wet silk, then left to soak. They're carefully coiled around the long spit, layered with fat for that sizzle, and slow-cooked over charcoal until crisp. But listen—most people think it's all about the grilling, yet the real secret is in the patience of cleaning; my hands know the chill of that water at dawn, long before the crowds come for the smell of fire.
#food
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