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!
