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Ghaame (tripe recipe from Lebanon)


2 pounds of tripe
1.5 pounds of ground lamb meat
3 cups of parboiled white rice
2 cans of chickpeas
1 white onion
1 teaspoon of Lebanese 7-spices
1 cup of extravirgin olive oil


Using a needle and some butcher's string sew three edges of a large piece of white tripe to form a pocket. In a large bowl add parboiled white rice. Mix with the ground lamb meat and add the chickpeas. Add olive oil, the Lebanese 7-spice mix, salt and pepper to taste. Stuff the mixture into the tripe pocket until half full. Add the onion cut into quarters, then add a little more rice making sure you do not fill the pocket to the top, as rice will expand when cooked. Finish sewing to close the tripe pocket, then place it in a pot and cover with water. Bring to boil and cook at medium-high for at least two hours until the tripe is tender. Serve with tabbouleh.