This traditional dish, distinct from tripe soup, is made by stuffing beef tripe with rice and spices and simmering it. It is a hearty one-pot meal with a surprisingly light texture when the tripe is cleaned thoroughly and cooked slowly.
Rub the beef tripe thoroughly with lemon and plenty of water, then rinse it several times.
Sauté the onion in butter, then add the rinsed rice. Stir in the spices and raisins, cook for 2 minutes, and remove from the heat.
Fill the tripe with the rice mixture and secure the opening tightly with kitchen twine or a toothpick.
Cook the stuffed tripe in a large pot of boiling water for about 90 minutes.
Slice the cooked tripe and serve hot.
Scrub the tripe repeatedly with lemon and plenty of water to clean it; otherwise, an odor may linger. Secure the opening tightly with kitchen twine or a toothpick so the filling does not spill out during cooking. Allergen: the ingredient list contains milk and dairy products. Check packaged ingredients for other allergens on the label.
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