Cut the horse meat into serving sized pieces sautee until brown. Halfway through frying, add chopped onion, liver, heart, and continue frying. When done, pour 2 cups broth into the pot. Add washed tripe, bay leaves,.
spinach, salt, pepper, paprika, dill, and cumin. Bring to a boil, then lower heat and cover. Let simmer for 1 hour. Stew should be thick.