How to Make Stuffed Beef/ Lamb Tripe With Meat and Rice Easy Steps (Pacha)

-The common tripe used for this dish is sheep tripe, but it is not found in the place where I live so I used cow tripe.
-Cut the large one-tripe into squares or rectangular so that when folded, they look like a bag or a small pocket, large.
-After cutting, give it a good scrub with salt and lemon. Keep them soked in salt in lemon juice for a few minutes
-Then wash them
two or three times until the smell becomes nice and fresh.
-Burn a large needle on an open fire then wash with hot water and soap.
-Pass a thick thread through the needle and start to sew from one side of the pocket until you reach the other side, leave some space so you can fill it with filling then continue sewing it.
-Bring a large pot of water to a boil over high heat. Once boiling, add the pockets and any extra tripe pieces. Allow it to boil again.
-When the water reaches a rolling boil, remove the pockets and discard the water. Clean the pot thoroughly.
-Fill the pot with fresh water and bring it to a boil over high heat. Add the pockets back into the pot and bring it to a boil once more.
-After boiling, reduce the heat to medium and continue cooking until the pockets are soft to the touch. You may need to add more boiling water throughout the cooking process to maintain the temperature.
-This process may take 1 to 2 hours for the pockets to become soft and the tripe to become tender.
The filling
2-3 cups of mix of ground meat and coarsely ground meat.
1 cup washed rice, not basmati rice
1 Tbsp 7 mixed spices
3 Tsp salt or to taste
1 tsp black pepper
1/2 tsp red hot pepper optional
#pacha
#باجا
#iraqifood