Step-by-Step Recipe for Moroccan Tripe Delight

Moroccan Beef or Lamb Tripe (known as "Tripes") is a traditional and flavorful dish often served as a hearty stew. Tripe, which is the edible stomach lining of cows, lambs, or goat is rich in texture and flavor. In Moroccan cuisine, it is typically cooked slowly with spices, tomatoes, and sometimes chickpeas for a delicious and filling meal. Moroccan beef, lamb, or goat tripe is a comforting and unique dish that beautifully showcases the rich spices and slow-cooked flavors of traditional Moroccan cuisine. It’s perfect for adventurous eaters who enjoy flavorful, hearty meals. 

Here’s a traditional recipe for Moroccan Beef, Lamb, or Goat Tripe:

​Ingredients:

• 2-3 lbs grass-fed beef, grass-fed lamb, or pastured goat tripe, cleaned and cut into pieces.
• 1 tbsp olive oil
• 1 large onion, chopped
• 3-4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon (optional, for warmth)
• 1/2 tsp ground black pepper
• 1-2 tbsp fresh ginger, minced (optional, but it adds great flavor)
• 1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)
• 1-2 tbsp tomato paste (for richness)
• 4 cups beef or lamb broth (or water if you prefer)
• 1-2 tbsp olive oil or butter
• 1-2 bay leaves
• Salt to taste
• 1 cup cooked chickpeas (optional but recommended for added texture and flavor)
• 1-2 tbsp fresh cilantro or parsley, chopped (for garnish)
• 1 lemon, cut into wedges (optional, for serving)

Instructions:
1. Clean and prepare the tripe:

• If your tripe is not already cleaned, make sure to thoroughly rinse it under cold water. Tripe is often sold already cleaned and ready to cook, but check to make sure there’s no residue.
• You can blanch the tripe in boiling water for about 10 minutes to further remove any odors if desired. After blanching, drain and set aside.

2. Cook the aromatics:

• In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat.
• Add the chopped onion and sauté until it softens, about 5-7 minutes.
• Add the minced garlic, ginger (if using), and cook for an additional 1-2 minutes until fragrant.

3. Add the spices:

• Stir in the cumin, coriander, paprika, turmeric, cinnamon (if using), and black pepper. Let the spices cook with the onions and garlic for about 2 minutes to release their aromas.

4. Add the tomatoes and broth:

• Add the diced tomatoes (with juice), tomato paste, and bay leaves to the pot, stirring well.
• Pour in the beef or lamb broth (or water), and bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer.

5. Simmer the tripe:

• Add the prepared tripe into the pot. Stir to combine everything and make sure the tripe is submerged in the liquid.
• Cover the pot and let the dish simmer gently for 2-3 hours, or until the tripe is tender. You can check on it periodically, adding more broth or water if necessary to keep the tripe submerged.

6. Add chickpeas (optional):

• If you're using chickpeas, add them into the pot about 30-45 minutes before the dish is done. This will allow the chickpeas to absorb the flavors and soften further.

7. Adjust seasoning:

• Taste the broth and adjust the seasoning with salt as needed. If you want a bit of heat, you can also add some chopped green chili peppers or a spoonful of harissa.

8. Garnish and serve:

• Once the tripe is tender and flavorful, remove the pot from heat.
• Garnish with fresh cilantro or parsley and serve with lemon wedges on the side to squeeze over the dish.

Serve with:

• Moroccan bread (khobz) to soak up the rich sauce.
• You can also serve it alongside couscous or rice for a more substantial meal.​

Tips:

• Slow cooking is key: Tripe can be tough if not cooked long enough. Slow cooking ensures that it becomes tender and flavorful.
• Flavor balance: The dish benefits from a balance of savory, spicy, and slightly tangy flavors. Don’t hesitate to adjust the seasoning, and the lemon at the end really enhances the freshness of the dish.
• Customization: If you don’t have chickpeas, you can also add other vegetables such as carrots or potatoes, or serve the stew with a side of roasted vegetables.