Sapu Mhicha
In the world of Sapu Mhicha, there has always been great interest and endless curiosity. Since time immemorial, Sapu Mhicha has aroused the attention of humanity, whether due to its mystery, its relevance, its impact or its transcendence. Regardless of the time, place or culture, Sapu Mhicha has played a fundamental role in people's lives, influencing customs, beliefs, decisions and actions. In this article, we will deeply explore the fascinating world of Sapu Mhicha, analyzing its importance, its implications and its influence on society. Through a deep analysis, we will discover the many facets of Sapu Mhicha, unraveling enigmas, demystifying concepts and sharing new perspectives that will help us better understand this exciting topic.
 Sapu Mhichā served in a traditional brass plate | |
| Place of origin | Nepal |
|---|---|
| Region or state | Kathmandu valley |
| Main ingredients | Buffalo leaf tripe, bone marrow |
Sapu Mhichā (Newar: सपू म्हिचा, lit. 'tripe bag') is a Nepalese dish of the Newa community, made up of buffalo leaf tripe stuffed with bone marrow. Sapu Mhichā is a special delicacy of the Newa cuisine of the Kathmandu Valley and is usually prepared during special occasions.
The delicacy is one of the dishes served to honor a man when he goes to the home of his wife's parents for festival dinners. It is served after the main course and before dessert.
Preparation
Water buffalo leaf tripe is cut into small pieces and the layers separated to form bags. Diced bone marrow is stuffed into the bags. The opening is gathered and tied with a piece of thread to close it. The bags are then boiled and fried.
The eater puts the whole Sapu Mhichā in the mouth and bites it off, leaving the tied end between the forefinger and thumb. This way the melted bone marrow remains inside the mouth when it gushes out as the bag is ripped.
See also
References
- ^ Vaidya, Tulasī Rāma; Mānandhara, Triratna; Joshi, Shankar Lal (1993). Social History of Nepal. Anmol Publications. p. 168. ISBN 9788170417996.
- ^ Rajbhandari, Kritish (26 June 2013). "Peculiar Palates" (PDF). Fr!day. p. 20. Retrieved 22 July 2014.
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