Description
An ultra-rare, maniac traditional dish eaten only during specific festivals/rituals even among the Newar people in the Kathmandu Valley. 'Sapu' means buffalo tripe (first stomach like honeycomb), 'Mhicha/Halu' means buffalo bone marrow (or brains). The tripe is made into a small pouch stuffed with marrow, boiled, then deep-fried; Nepal's version of 'bomb hormone'.
Restaurants serving Sapu Mhicha
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Buffalo bone marrow
- Buffalo tripe(Honeycomb etc.)
- Turmeric
- Mustard oil
Instructions
- [Authentic Recipe]
- [Make Pouch]: Wash buffalo tripe meticulously, cut into business card sizes. Place a chunk of buffalo marrow in the center, wrap like a pouch, tie tightly with cotton thread so contents don't leak.
- [Boil]: Parboil slowly in turmeric/spice water until the tripe softens.
- [Fry]: Remove thread (or leave it), deep-fry in hot mustard oil until the surface is crispy golden brown.
Learn more Spice, substitutes, tips
Key spices
Mustard oil(Frying oil aroma)
Substitutes at Japanese supermarkets
(Irreplaceable. Must homemade using beef honeycomb tripe and beef marrow/fat in JP)
Pairing
Aila (Newari intense homemade distilled liquor、50%+ ABV)
Trivia
The dish reigning at the pinnacle of the Newari meat culture of eating every animal part completely and 'deliciously'. If a JP Nepali restaurant has this on the menu, it is undoubtedly an 'authentic' Newari restaurant.
Eating tips & etiquette
[Burn Warning]: The outer tripe is crispy, but the moment you bite, 'melting boiling-water-like marrow fat' explodes and floods the mouth. Let cool slightly, swallow whole in one bite with strong liquor.
Allergen
Meat