Stuffed Tripe (2)

Leave chickpeas in water to soak a night before, strain, and halve.

Make a mixture of all the filling ingredients together.

Slit tripe into rectangles, twice the size of your palm, and use thread to sew up 3 sides in the shape of a bag.

Stuff tripe with moderate amount of filling and tie the 4th side using thread.

Place onions, peppercorns, and mastic grains in a pot, parboil with water, then add tripe, pepper and, salt.

Cook on high flame until it boils, then reduce heat and cook over very slow fire until tender.

Discard peppercorns, strain broth, pound the onion, add yogurt and egg, then cook for further 14-15 minutes.

Transfer tripe onto a serving dish, discard thread, halve, moisten with the yogurt, then serve.