Stuffed Tripe (Qabawat) and Tripe — Traditional Method

Ingredients

• 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
• For cleaning the tripe:
• lemon juice and salt
• For cooking:
• 4 cups water
• 1 teaspoon white vinegar
• salt
• black pepper to taste
• 1/4 teaspoon ground cardamom
• This traditional stuffed tripe (qabawat) recipe is from a friend and cook on Shoutabkhin Today:
• Rina Abdullah
• Click Rina's name to visit her page on our site and see all her recipes
• For the authentic raw kibbeh method click this link: How to Prepare Authentic Raw Kibbeh
• For the "Harraq Asba'o" recipe click:
• Harraq Asba'o Recipe
• For more recipes from Rina, see: How to Make Shish Barak

Method

1. 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…
2. Using a knife, clean the surface of the tripe and turn it inside out to scrape away the sticky fatty matter completely.
3. Repeat the process several times and wash between each pass until the qabawat are completely clean.
4. Then rub them with salt and lemon juice for a while.. before washing them thoroughly with water and draining them.
5. 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.
6. Stuff each tripe until it is three-quarters full only, without filling it completely to allow room for the rice to expand while cooking.
7. Sew the tripe with a needle and thick thread.. be sure to close them well.
8. Shake the tripe slightly so the stuffing does not clump in one place
9. Using a fork, make a single hole in it only.. to ensure the stuffing cooks inside while boiling in water.
10. In a pot, place the qabawat and cover them with water mixed with salt, pepper, bay leaf, and a large onion for flavor.
11. Put the pot on high heat until it boils.
12. 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.
13. 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.
14. The authentic method for making qabawat and tripe from a friend and cook at Shou Tabkhin Today:
15. Rina Abdullah
16. Click Rina's name to visit her page on our site and see all her delicious recipes
17. For the authentic raw kibbeh preparation method click this link: How to prepare raw kibbeh
18. For the method to prepare the Harraq 'Asbo'o' recipe click this link:
19. How to prepare Harraq Asbo'o
20. For more of Rina's recipes, here is the link: How to make Shish Barak
21. #Qabawat #Tripe #Ghuma #Fawaregh
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