Hearty Tripe Stuffed Grape Leaves – Ready in 2 Hours 15 Minutes

Grape‑Leaf Casserole with Tripe

Delve into a comforting bowl of Egyptian‑style soaked grape leaves, tender rice, fragrant herbs, and savory tripe broth. The sweet‑tart notes from pomegranate molasses and fresh lemon give this slow‑cooked dish a vibrant kick that will leave your taste buds dancing.

Ingredients

• 1 lb boiled tripe (for the gravy)
• 1 lb trimmed grape leaves (dried, rehydrated)
• 1 lb Egyptian‑style long‑grain rice, rinsed
• 1 bunch chopped parsley
• 1 bunch chopped dill
• 1 Tbsp dried mint
• 1 bunch finely chopped fresh green mint
• 1 cup pomegranate molasses
• 2 pomegranate seeds (optional, for garnish)
• 1 liter tomato juice (from tomato puree)
• 2 Tbsp tomato sauce
• 1 Tbsp “seven‑spice” blend
• 1 Tbsp dried coriander
• Salt and freshly ground black pepper, to taste
• 1 Tbsp paprika
• 4 whole lemons
• 4 Tbsp fresh lemon juice
• 4 cloves whole garlic
• 2 medium onions, thinly sliced for the base
• 2 onion rings, for layering in the pot

Instructions

1. Sauté the onions in oil until translucent.
2. Season the onion mixture with the seven‑spice blend and dried mint.
3. Stir in the tomato sauce and combine thoroughly.
4. Add the tomato juice and half of the fresh herbs, letting it simmer.
5. Incorporate the remaining fresh mint and herbs, then season with salt, pepper, and paprika.
6. Fold in the rinsed rice, mixing until the grains are well coated.
7. Cook the rice for one minute, then remove from heat.
8. Transfer the mixture to a casserole dish, drizzle with pomegranate molasses and a spoonful of lemon juice.
9. Stuff the grape leaves with the rice mixture, placing onion rings at the bottom of the pot.
10. Layer additional arug-paste and sliced garlic between each roll.
11. Add pieces of tripe to fill gaps and stack more grape leaves on top.
12. Prepare a tripe broth by mixing 2 Tbsp pomegranate molasses and 1 Tbsp lemon juice, then pour over the covered casserole.
13. Bake at 350 °F (180 °C) for 35 minutes until the rice is tender and flavors meld.
14. Serve hot, garnished with pomegranate seeds and extra lemon wedges.