Sapu -

Sapu Mhichā is traditionally served after the main course but before dessert. To eat it correctly, place the whole piece in your mouth while holding the between your thumb and forefinger. When you bite down, the melted bone marrow gushes out, staying entirely inside your mouth.

Heat oil in a pan and fry the bags until they turn slightly dark or crispy. You can add turmeric, salt, and cumin during this stage for extra flavor. Serving and Eating Sapu Mhichā is traditionally served after the main

Insert a cube of seasoned bone marrow into each tripe bag. Heat oil in a pan and fry the

To prepare (a traditional Newari delicacy from the Kathmandu Valley), you must carefully stuff buffalo leaf tripe with bone marrow , then boil and fry it. This unique dish is prized for its rich, savory flavor and the "burst" of melted marrow that occurs when you bite into it. Ingredients Buffalo leaf tripe: Fresh tripe, thoroughly cleaned. Bone marrow: Diced into small cubes. Spices: Turmeric, salt, cumin powder, and ginger. Binding: Thin thread to tie the bags. Preparation Steps To prepare (a traditional Newari delicacy from the

Cut the water buffalo leaf tripe into small rectangular pieces. Carefully separate the layers of the tripe to form small, thin pouches or "bags".

Gather the opening of the bag and tie it tightly with a piece of thread to ensure the marrow does not leak out during cooking.

Boil the stuffed bags in water for approximately 12 to 15 minutes . Once finished, drain the water and let them cool down.