Gurts and Tresses is a of savoury rice dish. The first stage is slice and cook soft meat from the small intestine of a pig. When this reaches a very soft consistency then the meat is sliced and cooled making the “tresses”. The second stage of the process of making is to boil rice in milk until it has a similar consistency to that of rice pudding. This is then flavoured with salt and pepper to taste with the “tresses” added to the mix. The dish is then baked until there is a brown crust on the top. For those who find the idea of offal unappealing the tresses can be replaced by any braised meat which is known as “gurty meat”.