Ingredients
- 2 cups bulgur
- 1 bunch of parsley
- 1 tablespoon tomato paste
- 1 teaspoon black pepper
- 1 set of sheep tripe (with its bag)
- 1 teaspoon of salt
How It Is Made
The inside of the mumbars are cleaned, the inside is turned outward and filled with the inside prepared with the materials mentioned above. In another bowl, washed tripes cut into palm-sized pieces are boiled for about an hour and added to the first filled mumbar cauldron. Wait 1-2 hours until the mumbar and tripe are cooked thoroughly. After the mumbar and tripe are cooked, cut the mumbar and tripe into 2-3 cm lengths and serve mixed.
Source: Amasya Governorship, Amasya Cuisine Book
