Osban (Tunisian stuffed lamb sausages)

Step 1: Rinse 1 ⅓ lb lamb tripe several times in cold water, rubbing it with the cut 1 lemon, then rinse again. Keep raw tripe and liver in the fridge until you need them and wash boards and hands after handling.

Step 2: Cut the tripe into pieces about 12 × 15 cm. Fold each in half and sew two sides closed with kitchen string and a large needle, leaving one side open, to make pouches.

Step 3: Mix 9 oz lamb liver, 9 oz lamb shoulder, 5 ½ oz short-grain rice, 10 ½ oz Swiss chard or spinach, 1 bunch flat-leaf parsley, 1 bunch fresh coriander, 1 onion, 1 tbsp dried mint, 2 tbsp harissa, 2 tsp ground coriander seed, 1 tsp ground caraway, ½ tsp ground turmeric, 2 tsp salt, 1 tsp black pepper and 3 tbsp olive oil in a bowl until evenly combined.

Step 4: Spoon the filling into the pouches until two-thirds full, then sew them shut. Prick each pouch in several places with the needle. If using casings, fill them loosely and tie into 12 cm links.

Step 5: Heat 4 tbsp olive oil in a large pot over a medium heat and fry 1 onion for 6 minutes until soft. Stir in 3 tbsp tomato paste and 1 tbsp sweet paprika and cook for 2 minutes until the oil turns red.

Step 6: Add 6 ¼ cups water and 1 tsp salt and bring to the boil. Lower in the osban, turn the heat down so the sauce barely simmers, cover and cook for 1½ hours, turning them halfway. A hard boil splits the pouches.

Step 7: Add 14 oz cooked chickpeas and simmer uncovered for 20 minutes until the sauce has thickened slightly. The osban are ready when the tripe is tender and a thermometer pushed into the centre of a pouch reads at least 160°F, with no pink in the filling.

Step 8: Lift out the osban, snip and pull out the strings and slice them thickly. Serve over 1 ⅛ lb medium couscous with the sauce and chickpeas spooned over. Cool leftovers quickly and keep in the fridge for up to 2 days or freeze.