Tripe Sausage North African Style
|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|
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.