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Sapu Mhichā is a special dish consisting of buffalo leaf tripe stuffed with bone marrow. It is boiled and fried. Sapu Mhichā is a specialty of the Newari cuisine of the Kathmandu Valley and is 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.
Production
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.
China