Mauritanian Stuffed Camel Intestine

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A celebratory Mauritanian specialty traditionally served at weddings and important gatherings, this dish features cleaned camel intestines stuffed with a fragrant mixture of rice, diced liver, fat, and warm Saharan spices, then slowly simmered until tender. The contrast between the snappy casing and the richly spiced, almost pudding-like interior makes it a prized festive food across the Sahel.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 1 gSugar
• 24 gProtein
• 720 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 6 mgIron
• 8 mgVitamin C
• 4500 mcgVitamin A

Ingredients

For cleaning the intestines

• 1 cleaned camel intestine (about 3-4 ft), or lamb intestine as substitute
• 1/2 cup coarse kosher salt
• 1/4 cup white vinegar or fresh lemon juice
• 2 cups warm water, for soaking

For the rice and liver filling

• 1 cup short-grain or basmati rice, rinsed
• 6 oz camel or lamb liver, finely diced
• 4 oz rendered camel tail fat or suet, finely diced
• 1 medium onion, very finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1 1/2 tsp ground black pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1 tsp salt

For the simmering broth

• 8 cups water
• 1 large onion, quartered
• 2 bay leaves
• 8 whole black peppercorns
• 1 1/2 tsp salt

Directions

1. Combine the intestine with the coarse salt, vinegar, and warm water in a large bowl. Scrub the inner and outer surfaces thoroughly, rinse, then soak in fresh salted water for 30 minutes. Rinse again under cold running water until the casing smells clean; pat dry with paper towels.
2. Par-cook the rice in boiling water for 6 minutes until just shy of tender; drain and cool slightly. In a large bowl, combine the par-cooked rice with diced liver, fat, chopped onion, garlic, parsley, and all the ground spices and salt. Mix thoroughly with your hands until the mixture holds together when pressed.
3. Set up a wide bowl or tray. Using a funnel or your fingers, loosely stuff the intestine with the rice mixture, taking care not to pack too tightly (the rice expands as it cooks). Leave about 1 inch of empty casing at each end and tie both ends securely with kitchen twine, then tie the stuffed length into a loose coil.
4. Place the coiled stuffed intestine in a deep heavy pot. Add the quartered onion, bay leaves, peppercorns, salt, and enough cold water to cover by 1 inch. Bring slowly to a gentle boil over medium heat, skimming any foam that rises.
5. Reduce heat to low and simmer, partially covered, for 90-110 minutes, turning the coil once halfway through, until a skewer pierces the casing easily and the rice inside is fully tender. Add more hot water if needed to keep the coil submerged.
6. Carefully lift the cooked coil from the broth and let it rest on a cutting board for 10 minutes. Slice into thick 1-inch rounds with a sharp knife and arrange on a warm platter. Spoon a little of the strained, defatted broth over the slices and serve hot with flatbread and a side of lightly salted yogurt.

Cook’s Notes

• Camel intestine is much larger in diameter than lamb; if using lamb, work in shorter lengths and tie more frequently so the coil fits in your pot.
• Do not pack the filling tightly – the rice swells during the long simmer and an overstuffed casing will burst.
• For a smokier festival version, briefly grill the sliced rounds over charcoal for 1-2 minutes per side before serving.
• The cooking broth is traditionally served alongside in small bowls; skim excess fat before ladling.
• If camel liver and fat are unavailable, lamb liver and beef suet are the closest authentic substitutes and are commonly used by Mauritanian home cooks.

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