Stuffed Tripe #1 (Kirsha mahshiya) |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-2 sheep tripes | 2-3 onions, cut into quarters | peppercorns |
| 7-10 mastic grains | salt and pepper | STUFFING: 1 cup chickpeas |
| 1 pound minced beef | 1 cup rice | 1 onion |
| 1 teaspoon cinnamon | 1 teaspoon caraway seeds | salt and pepper |
| 1 | Soak chickpeas overnight, drain, and halve. Mix all the stuffing ingredients together. Cut tripe into rectangles, twice the size of your palm, and sew up three sides in the shape of a bag. Fill tripe loosely with stuffing and sew up the fourth side. Boil water with onions, peppercorns, and mastic grains, then add tripe and seasoning. |
| 2 | Cook on high heat until it boils, then reduce heat and cook over very low flame for 1-2 hours. Discard peppercorns and mash the onions. Th serve, place tripe on a plate, remove thread, cut in half, and moisten with the juice it cooked in. |