Clean the fat out of the intestines, wash them well from both sides with salt and then put them to marinate in red wine for 12 hours at most. 

Place the meat in a pot to boil as you wash it with the water and as soon as the juices evaporate add the liver, leek and the onion. Sauté a bit, add the rice, bulgur and all the herbs and when they are sautéed add a glass of warm water. 

When they expand a bit, remove from heat and let everything cool. The intestines are ready for the filling (not much of it).  

Fill a pot with plenty of water and when it starts to boil, add the intestines, a few at a time. Boil for about an hour. Then, either fry them or put them in the oven. 

Of course, a bottle of good red wine (dry preferably) is an essential accompaniment.