Sapu Mhicha facts for kids
Sapu Mhichā served in a traditional brass plate
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| Place of origin | Nepal |
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| Region or state | Kathmandu valley |
| Main ingredients | Buffalo leaf tripe, bone marrow |
Sapu Mhichā (Newar: सपू म्हिचा, lit. 'tripe bag') is a special dish from Nepal. It is made by the Newa community. This unique food uses parts of a buffalo. Specifically, it uses buffalo leaf tripe, which is a part of the animal's stomach. This tripe is then filled with delicious bone marrow.
Sapu Mhichā is a very special treat in Newa cuisine from the Kathmandu Valley. People usually prepare and enjoy it during important celebrations and special times. It is often served during big family dinners, especially when honoring a guest. It comes after the main meal but before dessert.
Making Sapu Mhichā
Making Sapu Mhichā is a careful process.
- First, the Water buffalo leaf tripe is cut into small pieces.
- Each piece is then opened up to create little "bags."
- Next, small cubes of bone marrow are placed inside these tripe bags.
- The opening of each bag is carefully gathered. It is then tied shut with a piece of thread. This keeps the bone marrow safely inside.
- Finally, these filled bags are cooked. They are first boiled and then fried until they are ready to eat.
How to Enjoy Sapu Mhichā
Eating Sapu Mhichā is a unique experience! People usually put the whole piece into their mouth. As they bite down, they hold the tied end between their finger and thumb. This way, when the tripe bag breaks open, the warm, melted bone marrow stays inside the mouth. It's a burst of flavor that makes this dish so special.
