|Tripe||3 Pound, rinsed (In 1 Roughly Rectangular Piece)|
|Lean ground beef||1 1⁄2 Pound|
|Raw white rice||1⁄3 Cup (5.33 tbs), cooked and cooled|
|Garlic||2 Clove (10 gm), finely chopped|
|Onion||1 Large, finely chopped|
|Firm white bread slice||3 , crusts removed, soaked in water and squeezed dry (Textured)|
|Mixed spices||1⁄2 Teaspoon|
|Mixed herbs||1⁄2 Teaspoon|
|Meat stock||2 Quart|
For the stuffing, mix the beef, cooked rice, garlic, onion and soaked bread.
Add salt and a large pinch each of mixed spices and mixed herbs.
The stuffing should be highly spiced.
Fold the tripe in half lengthwise and sew up the edges, leaving one end open.
Fill the tripe with the stuffing and tie or sew the open end securely.
Simmer the stuffed tripe in stock to cover for at least three and one half hours.