Wash the lamb offal in cold water.

Place it in a pot with enough water to cover it, boil it for ten minutes, remove from heat, strain it and chop it into very small pieces.

Place the oil in a pot, add the dry onion, sauté and then add the spring onions. 

Add the lamb offal, sauté slightly, add the rice, sauté that slightly too and then add 1/2 cup of hot water so that the rice cooks. Finally, add all the herbs. 

Let it cool for a while and then crack an egg that you have whisked lightly so that the rice combines.

Wash the caul fat with lukewarm water and vinegar and then rinse it with cold water.

Stuff the caul fat pieces using the lamb offal mixture, forming round tzigerosarmades.

Place the caul fat in a bowl, stuff it with the mixture and cross over the ends to seal. 

Brush the tzigerosarmades with a beaten egg and a little paprika (optionally). 

 Bake at 170°C until golden brown.