Tripe Tagine
A hearty and flavorful North African stew originating from Algeria, made with tender tripe and rich spices.
Ingredients
- ●1 pound Tripecleaned and cut into bite-sized pieces
- ●2 tablespoons Algerian Spice Blendor substitute with a mix of cumin, coriander, and paprika
- ●2 tablespoons Rich Olive Oilfor cooking and adding flavor
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 tablespoons Tomato Pasteconcentrated
- ●1 can Chickpeasdrained and rinsed
- ●1 teaspoon Tagine Spice Blendoptional, for added depth
- ●to taste Saltadjust according to preference
- ●to taste Black Pepperfreshly ground
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Brown the tripe on all sides, about 5 minutes. Remove from heat and set aside.
- 3
Add more oil if necessary, then sauté the onion until softened, about 5 minutes.
- 4
Add the garlic and cook for 1 minute, until fragrant.
- 5
Add the tomato paste and cook, stirring constantly, for 2 minutes.
- 6
Add the chickpeas, tripe, Algerian spice blend, tagine spice blend, salt, and pepper. Stir to combine.
- 7
Bring the mixture to a simmer, then cover the pot and transfer to the oven.
- 8
Bake at 300°F (150°C) for 2 1/2 hours, or until the tripe is tender.
- 9
Remove from the oven and let rest for 10 minutes before serving.