Moroccan-style Tablier de sapeur

Ingredients

In this Moroccan adaptation of Tablier de sapeur, the traditional French dish is infused with the vibrant flavors of Moroccan cuisine. The original recipe is enhanced with a blend of Moroccan spices, such as cumin, paprika, ginger, and cinnamon, which adds a distinct North African twist to the dish. Additionally, the dish is traditionally served with lemon wedges and a herb salad, which provide a refreshing contrast to the rich flavors of the tripe. We alse have the original recipe for Tablier de sapeur, so you can check it out.

• 500g (1.1 lb) tripe 500g (1.1 lb) tripe
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving
• Herb salad, for serving Herb salad, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the tripe. Cook for 10 minutes to remove any impurities. Drain and rinse the tripe under cold water.
2. 2.
   In a bowl, combine the ground cumin, paprika, ginger, cinnamon, salt, and black pepper. Rub the spice mixture onto the tripe, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for more intense flavors.
3. 3.
   In a separate bowl, whisk together the flour and cold water until you have a smooth batter.
4. 4.
   Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
5. 5.
   Dip each piece of marinated tripe into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
6. 6.
   Serve the Moroccan-style Tablier de sapeur hot, accompanied by lemon wedges and a fresh herb salad.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean and rinse the tripe before marinating to remove any residual impurities and odor.

Tips & Tricks

• For an extra kick of flavor, add a pinch of saffron to the spice mixture.
• Serve the Tablier de sapeur with a side of harissa sauce for those who enjoy a spicy kick.
• If you prefer a lighter version, you can also grill the marinated tripe instead of frying it.
• Make sure the oil is hot enough before frying to achieve a crispy texture.
• To save time, you can marinate the tripe overnight for a more intense flavor.

Serving advice

Serve the Moroccan-style Tablier de sapeur as a main course, accompanied by lemon wedges and a fresh herb salad. The tangy lemon juice adds a refreshing touch to the dish, while the herb salad provides a burst of freshness that complements the rich flavors of the tripe.

Presentation advice

Arrange the crispy tripe on a platter, garnished with fresh herbs such as parsley or cilantro. Place lemon wedges on the side for squeezing over the tripe. Serve the herb salad in a separate bowl to add color and freshness to the presentation.