Osban Stuffed Tripe

Ingredients

What you’ll need

• 2 lb/900 g professionally cleaned sheep tripe, cut into 6-inch/15-cm pouches
• 1/2 lb/225 g lamb liver, finely diced
• 1/2 lb/225 g lamb shoulder or heart, finely diced
• 1 cup/190 g rice, rinsed
• 1 cup/165 g cooked chickpeas, roughly chopped
• 1 onion, finely chopped
• 1 cup chopped parsley, cilantro, and dill
• 2 tbsp tomato paste
• 1 tbsp harissa
• 2 tsp tabil
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Butcher’s twine
• 8 cups/1.9 L seasoned tomato broth or couscous broth

Method

How it comes together

1. 1

   Rinse cleaned tripe in cold water and inspect carefully. Mix liver, meat, raw rice, chickpeas, onion, herbs, paste, harissa, spices, and oil.

2. 2

   Sew or tie three sides of each pouch. Fill only halfway; rice expands significantly. Close securely and prick each pouch once or twice with a sterile skewer.

3. 3

   Lower into barely simmering broth. Cook gently 1 1/2-2 hours, turning carefully, until casing is tender and filling reaches at least 165°F/74°C.

4. 4

   Rest 10 minutes before slicing. The broth may be used for couscous.