Levantine cuisine · Soups & Stews

Yakhnet Kirshat

Fine tripe strips in a hearty broth with plenty of garlic, cilantro and lemon, cooked with chickpeas.

Ingredients · for 4 servings

• 800 g pre-cooked beef tripe
• 200 g chickpeas (dried)
• 1 head garlic
• 1 bunch fresh cilantro
• 2 onions
• 2 lemons
• 1 tsp cumin
• 1 tsp baharat
• 1 bay leaf
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the chickpeas overnight in plenty of cold water, then drain and rinse the next day.
2. Wash the tripe thoroughly under running water, cut into strips about 1 cm wide, put on to cook with cold water, a halved onion and the bay leaf, and simmer gently for 90 min. until it yields to finger pressure.
3. Meanwhile cook the chickpeas in a second pot in unsalted water for 60–70 min. until soft, then drain.
4. Finely dice the second onion and sauté in 2 tbsp olive oil for 5 min. until translucent, finely chop all the garlic and add it with the cumin and baharat, toasting for 1 min. until fragrant.
5. Combine the tripe with 800 ml of its cooking liquid, the chickpeas and the onion base, and simmer uncovered for 25 min. until the broth has thickened slightly.
6. Roughly chop the cilantro, stir in with the remaining olive oil and the juice of one and a half lemons, season generously with salt and pepper, and serve hot with the remaining lemon wedges.