Ingredients:
1 ea Tripe
Salt
1/2 c Vinegar
Pepper, black
1 c Lamb – chopped
1 ds Cloves, ground
1/2 c Chick-peas, shelled
1 ds Cinnamon
1 c Rice
2 ea Bay leaves
4 T Butter – melted
Methods:
Soak tripe in salt water with 1/2 c vinegar for several hours. Drain and clean thoroughly. Soak rice in water for 15 minutes. Combine lamb,chick-peas, rice, butter, salt, pepper and cinnamon.
Make pocket out of 2 or 3 pieces of the tripe. Stuff with lamb-rice mixture and sew together. Place in boiling water and add bay leaves. Cook about 40 minutes. Remove bay leaves. Serve liquor as soup garnished with mint.
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