Moroccan cuisine · Soups & Stews

Douwara (Tripe Stew)

Beef tripe braised for hours with chickpeas, garlic and cumin in a spiced tomato broth until soft.

Ingredients · for 4 servings

• 1 kg beef tripe (pre-cooked)
• 1 can chickpeas (400 g)
• 2 onions
• 6 cloves of garlic
• 3 tomatoes
• 2 tbsp tomato paste
• 2 tsp cumin
• 1 tsp paprika powder (sweet)
• 4 tbsp olive oil
• 1/2 bunch cilantro
• 1 flatbread (for serving)
• Salt, pepper

Instructions

1. Wash the pre-cooked tripe thoroughly under cold water and cut into finger-wide strips; finely chop the onions and garlic.
2. Boil the tripe strips at a rolling boil in fresh water for 10 min., then drain and rinse – this takes away the strong smell.
3. Sauté the onions and garlic in the olive oil for 5 min., then toast the tomato paste, cumin and paprika powder for 1 min.
4. Add the diced tomatoes and simmer for 5 min., stir in the tripe and cover with 1.2 l water.
5. Braise covered over low heat for 1.5–2 hrs. until the tripe is meltingly tender; add the drained chickpeas in the last half hour and season with salt and pepper.
6. Reduce the sauce uncovered for 10 min. until it clings thickly to the spoon, sprinkle with chopped cilantro and serve with flatbread.