A traditional and lesser-known recipe, different from tripe soup, made by stuffing beef tripe with a filling of rice and spices and boiling it. This filling one-pot dish has a surprisingly light texture when cleaned and cooked patiently.
Scrub the beef tripe thoroughly with lemon and plenty of water to clean it well, then rinse several times.
Sauté the onion in butter and add the washed rice, then add the spices and currants and sauté for 2 minutes before removing from the heat.
Fill the tripe with the stuffing and tie the opening tightly closed with string 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.
Important: Scrub the tripe thoroughly with lemon and plenty of water; if not cleaned enough, the odor becomes permanent. Caution: if the filling isn't tightly closed with string or toothpicks, the stuffing may spill out during boiling.
If you add a few raisins or pine nuts to the filling, you can give it a mild sweet aroma reminiscent of stuffed rice pilaf.
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