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Tripe Sausage North African Style Recipe
|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|
Calories 467 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 7 g35.2%
Trans Fat 0.7 g
Cholesterol 587.4 mg
Sodium 547.9 mg22.8%
Total Carbohydrates 0.94 g0.31%
Dietary Fiber 0.22 g0.86%
Sugars 0 g
Protein 58 g116.7%
Vitamin A 3.3% Vitamin C 2.2%
Calcium 33.9% Iron 16.6%
*Based on a 2000 Calorie diet
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.