Beef tripe recipes from around the world
El Bekbouka (tripe recipe from Algeria) back | home | print

El Bekbouka (tripe recipe from Algeria)


1/2 kg of beef honeycomb tripe
3 tomatoes, coarsely chopped
1 onion, chopped
2 hot green chillies
2 cloves of garlic
1/2 tablespoon of caraway
1/2 tablespoon of paprika
1 teaspoon of four spice blend
Olive oil


To prepare this recipe, also known as Chtithat el Kercha, cut the tripe into 2 inches pieces. Blanch in a pot of boiling water for about 20 minutes. Sautee the onions in olive oil for about 10 minutes, add the remaining vegetables, cover with water and then add 4 more cups of water. Season with salt and pepper, cook until the vegetables are soft. Pass through a sieve or food mill. Cook the tripe in the strained broth for about 4 hours. Typically Algerian tripe is cooked until very tender, almost jelly like. Add the caraway 1 hour into cooking, the paprika during the second hour and the spice blend about 30 minutes before the dish is done. You can finish with chopped fresh herbs, as usually flat leaf parsley and coriander leaf are favorites. Salt a little throughout the cooking process.