Sapu Guide

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.

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. Sapu Mhichā is traditionally served after the main

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 Gather the opening of the bag and tie

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

Insert a cube of seasoned bone marrow into each tripe bag.