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Tripe Sausage North African Style

Meat.World's picture
Ingredients
  Honeycomb tripe/Blanket tripe 1 , rinsed (1 Piece, About 12 By 8 Inches)
  Mixed tripe 2 Pound, rinsed and chopped (Honeycomb And Blanket Tripe)
  Garlic 2 Clove (10 gm), chopped
  Chopped fresh coriander/1 teaspoon ground coriander 1⁄4 Cup (4 tbs)
  Mint leaves 6 , chopped
  Quatre epices 1 Pinch
  Caraway seeds 1 Pinch
  Olive oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a bowl, combine the chopped, mixed tripe, garlic, coriander and mint.
Add a pinch of quatre epices and caraway seeds, salt and pepper and the olive oil.
Fold the rectangular piece of tripe in half lengthwise and sew up one end and the long open side.
Stuff the tripe with the mixture, shape it into a cylinder and sew up the open end.
Prick the sausage all over with a needle and poach it for at least three and one half hours, until tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Meat
Servings: 
5

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