Trippa alla Cagliaritana - Western Saharan Style

Ingredients

In this Western Saharan adaptation, the traditional Italian flavors of Trippa alla Cagliaritana are replaced with the vibrant and aromatic spices of Saharan cuisine. The dish incorporates Saharan spices such as cumin, coriander, and turmeric, which infuse the tripe with a unique flavor profile. Additionally, the dish is traditionally served with couscous or bread, reflecting the staple foods of the Western Saharan region. We alse have the original recipe for Trippa alla Cagliaritana, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the tripe to the pot and cook for a few minutes, stirring occasionally, until it starts to brown slightly.
3. 3.
   Sprinkle the ground cumin, coriander, turmeric, and paprika over the tripe. Stir well to coat the tripe evenly with the spices.
4. 4.
   Pour in the diced tomatoes and beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the tripe becomes tender and the flavors meld together.
6. 6.
   Serve the Western Saharan Tripe Stew hot, garnished with fresh cilantro. Accompany it with couscous or bread.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. It is recommended to blanch it in boiling water for a few minutes before using it in the recipe to remove any residual impurities.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or chili flakes to the stew.
• For a richer flavor, you can add a splash of lemon juice or a tablespoon of vinegar towards the end of the cooking process.
• If you can't find tripe, you can substitute it with beef stew meat for a similar texture.

Serving advice

Serve the Western Saharan Tripe Stew hot, accompanied by a side of couscous or bread. The stew can be enjoyed as a main course, and it pairs well with a fresh salad or steamed vegetables.

Presentation advice

Garnish the Western Saharan Tripe Stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl or on a plate, allowing the aromatic sauce to surround the tender tripe.