For the stuffing, finely diced mutton, fat, spleen, lung, kidney and onions or put through a meat-grinder. Add pre soaked rice, spices, salt, pepper and a bit of water to meat mixture and combine well. Clean intestines in cold water, rub in salt and rinse. Repeat the process 2-3 times. Tie one end of sheep's intestines with a thread and hold open end with funnel inserted. Fill entire length of intestine with stuffing, and tie the end, leaving a little space for expansion of the filling while cooking. Cook whole intestine 1-2 hours in a large soup kettle on very low heat. Carefully remove the intestine and strain the broth. Return kettle to stove for another 20-25, adding your favorite vegetables and spices and more water if necessary. Allow khasip to cool, slice into individual portions, and pour soup into bowls. Serve garnished with chopped onions.