Mains
ChefRina Abdullah
Stuffed Tripe (Qabawat) and Tripe — Traditional Method
Qabawat (stuffed tripe) and tripe are beloved traditional dishes. Many hesitate because cleaning and preparation seem difficult. Here is an authentic, step-by-step method from Shoutabkhin Today.
How to make tripe and qabawat the traditional way!!
Ingredients
Start here, then move straight into the method.
- 3 beef tripe pieces
- 3 cups Egyptian rice, rinsed and drained
- 1 kg finely minced lamb
- pine nuts, fried in 1 small cup of vegetable oil
- corn (optional)
- 1/2 teaspoon seven-spice blend
- 1/2 teaspoon ground cinnamon
- salt to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon grated nutmeg
- 4 large onions, chopped
- Cleaning the tripe
- lemon juice and salt
- Cooking
- 4 cups water
- 1 teaspoon white vinegar
- salt
- black pepper to taste
- 1/4 teaspoon ground cardamom
- For more recipes from Rina, see: How to Make Shish Barak
Method
Follow the cooking sequence without leaving the page.
- We buy qabawat or tripe already cleaned to make the home work easier, then clean them well by repeated washing and rubbing with sour lemon juice, lemon pieces, salt, and vinegar…
- Using a knife, clean the surface of the tripe and turn it inside out to scrape away the sticky fatty matter completely.
- Repeat the process several times and wash between each pass until the qabawat are completely clean.
- Then rub them with salt and lemon juice for a while.. before washing them thoroughly with water and draining them.
- While waiting for the qabawat to drain well, prepare the stuffing… Mix the rice with the meat, spices, and corn oil fried with pine nuts and chopped onion.
- Stuff each tripe until it is three-quarters full only, without filling it completely to allow room for the rice to expand while cooking.
- Sew the tripe with a needle and thick thread.. be sure to close them well.
- Shake the tripe slightly so the stuffing does not clump in one place
- Using a fork, make a single hole in it only.. to ensure the stuffing cooks inside while boiling in water.
- In a pot, place the qabawat and cover them with water mixed with salt, pepper, bay leaf, and a large onion for flavor.
- Put the pot on high heat until it boils.
- When the water starts boiling, lower the heat and leave the pot on low heat for about an hour and a quarter or until the tripe is well cooked.
- Serve the qabawat hot, or as some like to eat them with crushed garlic mixed with lemon juice and olive oil; boil tripe without stuffing and cut it.
- How to prepare Harraq Asbo'o
Recipe tags
MainsInternationalDairy freeGluten free
Notes and serving ideas
- How to Prepare Authentic Raw Kibbeh
- Harraq Asba'o Recipe
- How to Make Shish Barak
