Stuffed Beef Tripe recipe "Egyptian Mombar"

Ingredients : 

 1kg cow tripe (cleaned by rubbing them with mixture of salt and flour)
3½ cups short-grain Egyptian rice
1 litre water
1 large onion (peeled and grated)
4 tomatoes (grated)
1 bunch of parsley (finely chopped)
1 bunch of dill (finely chopped)
1 bunch of cilantro (finely chopped)
2 tbsp of butter or oil (to taste)
2 bay leaves
Thread

Directions:

Wash the rice, drain into a large strainer then shake well to remove excess water. Place in a large bowl. Add tomato, parsley, dill, onion season with salt and pepper. Mix well.

Using your fingers to carefully open the intestine from the top, push the stuffing inside with the other hand  (not to overstuff or it will crack when it cooks). Use thread to close the ends of the intestines.

In a deep pot add the water and bring to boil. Season with black pepper and bay leaves. Add the stuffed intestines to boil for around 20 minutes on medium heat, until the rice is cooked. Drain and let cool.

Melt the butter or oil in a frying pan. Add the tripe and keep turning until they are brown; roughly for 7-8 minutes. Serve immediately.

  

Source : Ahram online

Egyptian leg beef fattah recipe ( Fattet kawaare)

Fattah:  is rice with meat in vinegar sauce

6pcs beef leg meat "Kaware" (boiled, as mentioned in the above soup)
2 cups beef leg stock (heated)
4 loaves of Egyptian bread
2 cups white rice
2 tbsp tomato paste
1 whole bulbs garlic (peeled and finely crush)
2 tbsp white vinegar
2 tbsp butter
Salt
Black pepper

Directions:

Cut the bread into squares and put in a baking dish, then add 1tbsp butter, heat and stir until it is brownish and set aside.

In saucepan, heat 1tbsp butter then add garlic and stir until it turns golden. Add vinegar, salt, pepper and tomato paste, stir well then turn heat off.

Place the bread in a serving dish and pour the stock over it. Stir for a minute then layer the rice, spread the garlic mixture then add the meat (boiled only) and serve immediately.

  

Source : Aham online

Leg beef soup recipe ( Shorbet kaware)

 

Ingredients :

2 leg beef "Kaware" (preferably veal, cut into 6pcs)
1 small onion (peeled and cut into quarters)
Celery bunch
1 litre water
2 bay leaves
3 cloves cardamom
3 bits of mastic resin
Salt and black pepper

Directions:

Clean the leg beef well with a mixture of salt and flour then wash with clean water.

Add the water in a pot and bring to boil then add the meat, onion, bay leaves, celery, cardamom, mastic resin and black pepper. Let it boil again, then cover and simmer for one hour until cooked, then season with salt.

Remove the leg beef put aside, strain the soup using a fine sieve then serve in bowels.

Source : Ahram online