Recipies

Sapu Mhicha (सपु म्हिचा)

About Sapu Mhicha (सपु म्हिचा)

Sapu Mhicha is a traditional Newari dish from Nepal, primarily made with buffalo bone marrow stuffed inside buffalo leaf tripe. It's a unique delicacy known for its rich, savory flavors and is often enjoyed during special occasions and festivals within the Newar community of the Kathmandu Valley.

Picture of Sapu Mhicha

History

Sapu Mhicha’s history is deeply rooted in the Newar culture of Nepal. The Newar people are known for their resourcefulness and culinary creativity, utilizing every part of an animal. This dish exemplifies that tradition. Using buffalo organs like the tripe and the bone marrow reflects their age-old practice of making the most of available ingredients. The practice of stuffing and cooking in this way was likely developed as a method of preserving and enhancing the flavor of less conventional cuts of meat and offal. It is an age old practice passed down through generations. It is believed that this dish may have originated as a practical way to utilize all parts of the buffalo after a sacrifice or during community feasts, demonstrating how the Newar cuisine has adapted to both available resources and rituals. While its exact origins aren’t meticulously documented, its enduring presence in Newari cuisine speaks volumes about its cultural importance and the community’s commitment to preserving their culinary traditions. Today, Sapu Mhicha remains a cherished delicacy, prepared for special celebrations and family gatherings, maintaining a vital link to the rich history and heritage of the Newar people.

Fact 1

Sapu Mhicha uses buffalo leaf tripe, which is the second stomach of a buffalo.

How to prepare?

buffalo leaf tripe - 2-3 pieces, cleanedbuffalo bone marrow - 1 cup, extractedginger-garlic paste - 2 tablespoonsturmeric powder - 1 teaspooncumin powder - 1 teaspooncoriander powder - 1 teaspoonred chili powder - 1/2 teaspoon (or to taste)salt - to tastefenugreek seeds - 1/2 teaspoonmustard oil - 2 tablespoonswater - as needed

Learn step by step to prepare Sapu Mhicha

  • 1
    Thoroughly clean the buffalo leaf tripe, ensuring all impurities are removed. You can use a combination of washing with water and scrubbing to achieve this.
  • 2
    Extract the bone marrow from the buffalo bones carefully. Set aside.
  • 3
    In a bowl, mix the bone marrow with ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder and salt. Mix well to combine all ingredients and set aside.
  • 4
    Carefully stuff the cleaned tripe with the bone marrow mixture, ensuring not to overstuff. Use thread or a toothpick to close the openings.
  • 5
    Heat mustard oil in a heavy-bottomed pan or a pressure cooker. Add fenugreek seeds and let it splutter.
  • 6
    Gently place the stuffed tripe into the pan and brown it slightly on all sides. This step helps to sear and seal the flavor.
  • 7
    Add enough water to almost cover the stuffed tripe. Bring it to a boil, then reduce heat to a simmer.
  • 8
    Cover and cook for about 1 to 1.5 hours or until the tripe is completely tender, or 30 mins in a pressure cooker. Check regularly and add water if needed.
  • 9
    Once cooked, remove the Sapu Mhicha carefully. Let it cool slightly and then remove the thread or toothpicks if any.
  • 10
    Slice into desired pieces and serve hot as a part of Newari meal.
quiz