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!