A white (faranje) adoptive mother to two Ethiopian (habesha) girls wends her way through
Exotic Ethiopian Cooking by D. J. Mesfin

Tuesday, February 22, 2011

Iskunfur (Stuffed Tripe Stew)...revisited

No, wait, stay!  I promise you it'll be okay this time (especially if you're vegetarian)!  I know it wasn't pretty when I last made iskunfur.  Frankly, there's no way it could have been and I had no intentions of ever going back there.  But, the sauce was good.  Very, very good.  So good, I kept thinking about it.  

And at some point, the solution presented itself to my conscious:

That's right...not only did I figure out how to make the not-so-edible edible (in my view -- the Ethiopians' view was that it was always edible) and make a dish that would work for the vegetarians in our midst, but I've also entered the world of fusion cuisine.  Go me!  I will be happy to take calls from Martha Stewart's people any time.  

I didn't change anything else in the recipe (though I do highly suggest using the rice, which is listed as "optional" in the recipe, as, otherwise, there really isn't much to put in the wontons).  And I think that it would be the rare person who wouldn't think the wontons were more adorable than the tripe:

The wontons also worked beautifully (if you look carefully, you can see them poking out of the sauce):

The injera was courtesy of my husband.  It looks better than it was, but we plod on.  I think he needs to do the absit step, but he doesn't understand what that does and, therefore, it must be a totally expendable step, despite the fact that people who successfully make injera on a daily basis seem to believe that it's a necessary part of the process.  I also think we need to move away from an all-teff injera just because of the taste.  

I apologize for the lack of pictures.  I kind of threw this dinner together and just snapped these few pictures with my phone.  When I make it again, I'll document it better!


  1. This looks delicious!
    Thanks for telling me about your blog.

  2. It is delicious, Heidi! If you've never had Ethiopian, you should give it a try.