Ingredients
2 large portions of sheep tripe
1/2 kg lamb mince
1/2 kg white or brown rice
4 large onions
1 tbsp mild chili paste
1 tsp salt
1 tsp black pepper
1 tsp cumin

  Preperation
Wash rice in cold water and drain, set aside. Finely dice the onions, combine the mince, rice, onion, salt, pepper and chili paste and mix well.
Cut the sheep tripe into squares of 20-25 cm in length, put the mixture onto the tripe and fold over, making sure there is enough space on the edges.
Stitch up the edges with cotton thread and a needle, in a large pot, boil 2 litres of cold water or vegetable stock.
Place the iskembe dolmas inside, when it comes to boil, put the heat to low, and cook for 1-2 hours or until a skewer comes out clean. Enjoy