Cooking intestine beef in a countryside, Polin lifestyle (assuming you mean Poland lifestyle), can be an interesting and flavorful experience. One popular traditional Polish dish using beef intestine is "Kaszanka" or "Kiszka," which is a type of blood sausage made with buckwheat groats and spices. Here's a simplified recipe for making Kaszanka:

Ingredients:

Fresh beef intestines (thoroughly cleaned and prepared)
1 cup buckwheat groats
1 large onion, finely chopped
1-2 cloves of garlic, minced
1 teaspoon dried marjoram
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
Salt to taste
Pork lard or vegetable oil
Water
Instructions:

Preparing the intestines:
Wash the beef intestines thoroughly under cold running water.
Place them in a large bowl with cold water and add a tablespoon of salt. Allow them to soak for about 1 hour to remove any impurities.
Rinse the intestines again and drain well.
Cooking the buckwheat groats:
Rinse the buckwheat groats under cold water.
In a pot, bring about 2 cups of water to a boil. Add the rinsed buckwheat groats and a pinch of salt.
Lower the heat, cover the pot, and let it simmer until the buckwheat is fully cooked. This should take around 15-20 minutes. Make sure not to overcook it; you want the grains to remain slightly firm.
Preparing the filling:
In a large frying pan, heat the pork lard or vegetable oil over medium heat.
Add the finely chopped onions and minced garlic. Sauté until they become soft and translucent.
Add the cooked buckwheat groats to the pan and mix well with the onions and garlic.
Season with marjoram, allspice, black pepper, cinnamon, and salt. Adjust the seasoning according to your taste preferences.
Stuffing the intestines:
Take the prepared beef intestines and cut them into sections of about 10-12 inches in length.
Using a funnel or a sausage stuffer, fill each section with the prepared buckwheat mixture. Be careful not to overstuff to avoid bursting during cooking.
Twist the ends of each filled intestine section to secure the filling inside.
Cooking the Kaszanka:
In a large pot, bring water to a gentle simmer.
Carefully place the stuffed intestines into the pot.
Let them simmer for about 30-40 minutes until fully cooked. The sausages should turn dark brown when done.
Serving:
Once the Kaszanka is cooked, you can serve it sliced into rounds.
It is traditionally served with sauerkraut, mustard, or other pickled vegetables.
Please note that preparing and cooking intestine beef can be challenging and requires proper cleaning and handling to ensure food safety. If you are unfamiliar with working with intestines, it might be helpful to seek assistance from someone experienced or a local butcher.