Ingredients
4 onions
100 g fat
200 g rice
800 g boiled tripe
broth from boiling paunch
salt
pepper
Method
Finely chopped onion fry in fat, add rice and stew. Then add the chopped tripe, pour broth 1: 3 to rice and douvira in the oven. Serve sprinkled with pepper.
Containers:
Difficulty
Easy
Tested
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