Osbane

Name: Osbane
Yield: Serves 6
Cuisine: Algerian
Ingredients: 7 ounces veal tripe, blanched in salted water and cut into small cubes, or substitute an additional ½ pound ground beef; 7 ounces veal tripe, blanched in salted water and cut into small cubes, or substitute an additional ½ pound ground beef; 7 ounces veal tripe, blanched in salted water and cut into small cubes, or substitute an additional ½ pound ground beef; 7 ounces veal tripe, blanched in salted water and cut into small cubes, or substitute an additional ½ pound ground beef; 4 cloves garlic, minced; ¼ cup chopped fresh coriander (cilantro); ½ pound ground beef; 2 onions, chopped; 2 teaspoons ground coriander; 1 egg; 2 tablespoons chopped fresh mint; ½ pound chopped spinach; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 2 tablespoons olive oil; ¼ cup long-grain rice; 1 stalk of celery; 1 bay leaf; 1 teaspoon harissa, or to taste

Tunisian Sausage

Preparation info

Serves
6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Traditionally, this mixture is stuffed into beef intestines or stomach lining. You can wrap it in cheesecloth and tie it with string. Osbane is served in Algeria as well as Tunisia. Daisy Taieb omits tripe from her version. If you decide to omit the tripe, double the amount of ground beef.

Ingredients

7 ounces veal tripe, blanched in salted water and cut into small cubes, or substitute an additional ½ pound ground beef</

Africa
Main course
Mediterranean
Gluten-free

Method

In a large bowl, combine all of the ingredients except for the bay leaf and celery stalk. Form into a sausage shape about 12 inches long and 3 ½ inches in diameter. Wrap in cheesecloth and tie both ends closed