Algerian-style Tripe with Parmesan Cheese

Ingredients

In this Algerian adaptation of Trippa alla Parmigiana, we incorporate traditional Algerian spices and flavors to create a distinctively Algerian taste. The original Italian recipe typically uses tomatoes and herbs like basil and parsley, while our Algerian version features spices like cumin, coriander, and paprika, which are commonly used in Algerian cuisine. Additionally, we add a generous sprinkle of Parmesan cheese to enhance the richness of the dish. We alse have the original recipe for Trippa alla Parmigiana, 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 paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 2.5g

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 turn golden brown.
2. 2.
   Add the tripe to the pot and cook for about 5 minutes, stirring occasionally.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and black pepper over the tripe. Stir well to coat the tripe with the spices.
4. 4.
   Pour in the beef broth and water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the tripe becomes tender.
5. 5.
   Once the tripe is tender, sprinkle the grated Parmesan cheese over the dish and stir gently to incorporate it into the sauce.
6. 6.
   Continue cooking for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Algerian-style Tripe with Parmesan Cheese hot, garnished with fresh parsley.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soaking it in water with a splash of vinegar for a few hours can help remove any residual odor. Additionally, simmering the tripe for a longer time will result in a more tender texture.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes to the dish.
• Serve the Algerian-style Tripe with Parmesan Cheese with crusty bread or couscous for a complete meal.
• For a creamier texture, you can add a dollop of yogurt or sour cream on top of each serving.
• If you can't find tripe, you can substitute it with beef stew meat for a similar taste and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Algerian-style Tripe with Parmesan Cheese as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with Algerian bread or rice.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the rich sauce to envelop the tripe.