Entree: Nepal – Newari Cuisine – सापु म्हिचा ➤ Sapu Mhicha (Newari deep-fried leaf tripe parcels stuffed with spiced bone marrow)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 8 leaf tripe pockets, approx. 2 oz (55 g) each, cleaned and blanched
- 12 oz (340 g) bone marrow, removed from marrow bones and chopped
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (2 g) sichuan pepper or timur, lightly crushed (substitute freshly ground black pepper if unavailable)
- 1/2 tsp (2 g) chili powder or to taste
- 1/2 tsp (3 g) salt or to taste
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 egg, beaten (approx. 50 g) for sealing and light coating
- 1/2 cup (60 g) all-purpose flour for dusting
- Vegetable oil for deep-frying, enough for a pan to reach 2 inches (about 1–1.5 qt / 1–1.5 L) depending on pan
- Fresh cilantro and lemon wedges for serving
- Achar or tomato chutney for serving

Instructions

1. Step 1: Prepare the tripe pockets by rinsing and blanching: bring a pot of water to a boil, add tripe pockets and simmer 3–5 minutes, drain and pat dry; trim edges to make neat pockets if needed.
2. Step 2: In a skillet, heat 2 tbsp (30 ml) ghee or oil over medium heat. Add onion, garlic and ginger and sauté until soft and translucent, about 4 minutes.
3. Step 3: Add chopped bone marrow, ground cumin, coriander, turmeric, crushed timur (or black pepper), chili powder and salt. Cook, stirring, until marrow softens and mixture becomes spreadable, about 5–7 minutes. Taste and adjust seasoning; remove from heat and let cool slightly.
4. Step 4: Gently spoon the warm marrow mixture into each tripe pocket, filling but not overstuffing. Brush edges with beaten egg to help seal the pocket and press closed. Lightly dust each stuffed pocket with flour and give a quick dip in the beaten egg so they have a thin coating.
5. Step 5: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the prepared Sapu Mhicha in batches until golden brown and crisp, about 3–5 minutes per batch, turning as needed. Drain on paper towels.
6. Step 6: Serve hot, garnished with fresh cilantro and lemon wedges alongside achar or a spicy tomato chutney.