Today is a momentous day in Egypt. A year to the day since Morsi was elected, and hundreds of thousands are back in Tahrir Square to demonstrate against what many see as his failed presidency and to ask him to leave. Irhal (leave) they are shouting or mish 3ayzinaq (we don’t need you)! Well, I wish I could have been in Cairo now despite the heat instead of a few weeks ago. Would be quite fascinating. Still, it was pretty wonderful then, especially the evening we spent watching Magda cook a few dishes, including mumbar (stuffed ox intestines) and mehshi waraq 3enab (stuffed vine leaves) before feasting on them. We have both dishes in Lebanon but the Egyptian versions are quite different. Read more >
Well, the baby lamb and stuffed tripe of a few weeks back were a trial run for last night’s dinner which I cooked for four chefs, an eminent food writer and a restaurant owner. Except that this time, the beautiful baby was a goat, all tender and pink like a baby should be with the sweetest and teeniest testicles I have ever seen.
So, you saw what the tripe looked like when I got it back from the butchers. It wasn’t pretty and it smelled bad! As a result, it took forever to clean. I rinsed it in what seemed like a hundred changes of cold water and every time I changed the water, I had to hold my breath. As the dirty water poured into the sink, the smell became more intense. But the stink eventually subsided and the tripe started to whiten and look clean — I also stripped the strips of fat and muck off and scraped the dirty fuzz. And in a final push to get rid of the smell, I added a little Ecover dishwahsing soap to the water and washed the tripe as if it were a piece of cloth. The interesting thing was that one stomach cleaned really well while the other didn’t. It didn’t really matter. One was enough.