Sapu Mhicha

Sapu Mhichā is a distinctive and cherished dish from Newari cuisine, rooted in the Kathmandu Valley. This unique delicacy features buffalo leaf tripe stuffed with bone marrow. Traditionally, it's prepared for special occasions and is often served to honor a man visiting his in-laws for festival dinners.

The preparation process is quite intricate. First, the buffalo leaf tripe is cut into small pieces. These pieces are then stuffed with diced bone marrow, and the openings are tied securely with thread. The stuffed tripe is then boiled and fried to perfection.

Eating Sapu Mhichā is an experience in itself. You place the entire piece in your mouth, bite it off, and keep the tied end between your forefinger and thumb to prevent the melted bone marrow from spilling out. This method allows you to fully savor the rich and flavorful taste of the dish.

Sapu Mhichā isn't just about the taste; it's a significant part of Newari culinary traditions and is enjoyed for its rich, savory flavors that celebrate the region's cultural heritage.