How to prepare tripe with chitterlings and Moroccan spices

Ingredients for preparing Kerdas:
Tripe or stomach
1 tablespoon of local turmeric
1 cube of saffron or saffron threads
1 tablespoon of cumin
1 tablespoon of black pepper
1 tablespoon of paprika or red pepper
1 tablespoon of ginger
1 tablespoon of chili or Sudani pepper
1 tablespoon of ground coriander
1 teaspoon of meat spices
Rue leaves or Moses' leaves
Cubeb
1 teaspoon of za'atar
3 tablespoons of salt
Vinegar or local vinegar

Preparation method:
Wash the tripe or stomach and the sheep's intestines thoroughly, then cut the tripe into equal rectangles and chop the other ingredients into medium-sized pieces. Add the spices, herbs, and local vinegar, mix well to coat with the spices, then leave it for a whole night.
A piece of tripe is placed on the palm, smooth side down, and then stuffed with pieces of offal. Afterwards, the tripe is rolled, and the intestines are wrapped around the bundle and secured with small slits made with a knife to prevent slipping. It is then gathered well and left in the sun to dry completely.