Mombar Mahshy (Stuffed Beef Sausage)

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   1. Mix stuffing ingredients and set aside in refrigerator.

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   2. Prepare chitterlings (below).

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   3. Tie one end of the chitterlings with ordinary cotton thread, fill

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   loosely with stuffing.

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   Shape like a sausage, by tying thread every 10 cm, again keeping the

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   filling very loose.

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   4. Place in pot with mastic grains, cardamom seeds, and salt and pepper.

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   5. Cover completely with water, and boil for 30-40 minutes; strain.

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   6. Immediately, before serving, deep fry until golden brown.

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    7. Removes threads, cut at intersections, sprinkle with salt and pepper,

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    and serve warm on a bed of parsley.

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    *Preparation of Chitterlings

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    1. Take the amount needed of *beef chitterlings* and clean thoroughly by

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    opening the *mouth* of the chitterlings over the water tap and turn the

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    water on *full blast* for a few minced.

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    2. Turn chitterlings inside out. Place on smooth surface and, with blunt

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    knife, scrape well, turning over on both sides to completely clean.

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    3. Stir flour in water and rub each chitterlings in mixture.

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    4. Rinse several times. Turn inside out again and rinse.

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    5. The chitterlings is now prepared for stuffing.

* Per serving · 4 servings · Values may vary.

No additional tips available.