1 tripe, cut into 7 pieces about 3 x 4 inches

STUFFING:

1 1/2 c. rice, washed
1 c. canned chick peas
2 med. onions, chopped
1 1/2 lb. coarse ground lamb meat
1 tsp. allspice
1 tsp. salt
1 tsp. salt ground cumin
2 qt. cold water

Mix all stuffing ingredients together well. Wash tripe and sew together on 3 sides leaving opening to stuff. Put stuffing mixture inside. Fill well then stitch up opening. In a large pot put 2 quarts cold water. Add stuffed tripe. Raise heat to high. As soon as foam appears skim off well. Add 1 teaspoon salt. Reduce heat to simmer. cook about 1 1/2 hours or until tender when pierces with fork.