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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Preparation of the Cooking of Itriyya. Take the hind ends of the meat, fat tail, chest, waist and whatever of those parts that may be fat, cut and put in a pot with salt, pepper, coriander seed and oil; put it on a moderate fire and cook it until it is done; then take it from the pot and clarify the sauce, return it to the pot and add fresh or clarified butter or fresh oil; when it has boiled, put in itriyya in a sufficient quantity, boil it and stir it gently and when the water dries up and it is ready, take it off the fire and leave it for a little; empty it into the platter and level it until the fat separates, then take that meat cooked as it is or fried, whichever you want, and arrange it on the platter, pound some of it on the itriyya and sprinkle it with cinnamon and ginger and serve it. You can make rice and noodles according to this recipe.