Hakkari kepaye (rice-stuffed tripe and intestine)
Ingredients
- 1,000 gRice
- 250 gButter
- 92.1 gSunflower oil step 2
- 30 gSalt
- 30 gGround black pepper
- 600 gBeef tripe
- 600 gLamb intestine
- 2,000 gWater
- 250 gCooked chickpeas
- 92.1 gSunflower oil step 6
- 50 gRed pepper flakes
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water40%
- Rice20%
- Beef tripe12%
- Lamb intestine12%
- Butter 5%
- Cooked chickpeas 5%
- Sunflower oil 4%
- Red pepper flakes 1%
- Ground black pepper 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Turn the tripe and intestine inside out and clean them well. Leave them to soak for about 3 hours, then rinse thoroughly.
3 hFry the washed and drained rice in butter and sunflower oil. Stir in the salt and black pepper and let the filling cool.
Cut the tripe into portions and sew it with thread, fill it through the gap with the rice filling and close it. Fill the intestines with the filling too and tie the two ends together.
Place the stuffed tripe at the bottom of a clay pot and the intestines on top. Add hot water to cover and add the cooked chickpeas.
Cover and cook over low heat.
2 h 30 minIn a separate pan, fry the chili flakes in sunflower oil until the oil takes on their colour.
Pour the sauce over the cooked dish and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1316 (Hakkari Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026