Tripe Sausage North African Style Recipe
Ingredients
| 1 piece of honeycomb or blanket tripe, about 12 by 8 inches [30 by 20 cm.], rinsed | ||
| 2 lb. mixed honeycomb and blanket tripe, rinsed and chopped | ||
| Garlic | 2 Clove (5gm), chopped | |
| Chopped coriander | 1/4 Cup (16 tbs) | |
| Mint leaves | 6 , chopped | |
| Quatre epices | ||
| Caraway seeds | ||
| 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.
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.
Chef
