Beef Offal (Tripe) Stew - Moroccan Style
Ingredients:
500 grams of beef offal (heart, liver, lungs, tripe)
1 large onion, finely chopped
3 garlic cloves, minced
A handful of cilantro and parsley, finely chopped
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon harissa (optional for a spicy kick)
Salt to taste
4 tablespoons olive oil
Juice of half a lemon
Instructions:
1. Cleaning the Offal:
Thoroughly clean the offal using water, salt, and vinegar, rinsing multiple times to remove any odors.
Boil the offal in salted, lemon-infused water for 10-15 minutes, then strain and set aside to cool.
Once cooled, cut the offal into small, evenly sized pieces.
2. Cooking:
In a pot over medium heat, heat the olive oil, then add the chopped onion and cook until softened.
Add the minced garlic and sauté for a minute, then add the offal pieces and stir well.
Add the turmeric, black pepper, ginger, cumin, paprika, and a teaspoon of salt (adjust as needed). If you like it spicy, add the harissa at this stage.
Mix everything well and cook for about 5 minutes.
3. Final Cooking:
Add a little water (about half a cup) to create a light sauce, cover the pot, and let it simmer for 20-30 minutes, or until the offal is tender.
When done, add the chopped cilantro and parsley, and stir briefly.
Finally, add the lemon juice and give it a final stir.
4. Serving:
Serve the tripe stew hot with fresh bread.
Tip:
For added flavor, you can include small pieces of preserved lemon.
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