Best Tunisian Tripe Recipes

Tunisian Lamb Stew image

Provided by Food Network

Number Of Ingredients 22

1/2 pound ground lamb
1 egg white
1/2 teaspoon ground fennel
1/2 teaspoon ground coriander
1/2 teaspoon dried mint
1/2 bunch finely chopped Italian parsley
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
12 ounces colossal green olives, pitted and spilt in half
2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
1 tablespoon tomato paste
1 1/2 teaspoons harissa
8 ounces tomato puree
1 1/2 cups water
8 ounces white beans, soaked overnight and drained
5 ounces carrots
5 ounces red pearl onions
5 ounces cauliflower
1 lemon
Salt and pepper to taste
1 package pita bread or 1 French baguette

Steps:

In a mixing bowl, combine lamb, egg white and spice mixture and mix well. When all the ingredients are combined, stuff olives with meat mixture. In a large saucepan, heat oil. Sear olives, meat side down, in the hot oil. Remove from pan and set aside. Add onions to the pan, and sweat until translucent. Add tomato paste, harissa, tomato puree, water and white beans, and bring it to a boil. When it reaches a boil, turn down the heat and simmer slowly until beans are tender, approximately 30 to 40 minutes. Add additional water if needed. Add seared stuffed olives and cook for 15 minutes more. Add pickled vegetables. Add salt and pepper to taste, and serve in a bowl, accompanied by a pita or baguette.

Spanish Tripe Stew with Chick Peas, Chorizo and Paprika image

Provided by Food Network

Time 5h25m

Yield 4 servings

Number Of Ingredients 13

2 ounces dried chickpeas
3/4 pound boneless pork, cut into small dice
One 4x8-inch piece of tripe cut into 3/4-inch by 2-inch strips
Salt
Pepper
2 tablespoons flour
1/4 cup olive oil
1/2 pound onions, peeled and minced
8 cloves garlic, minced
1 cup white wine
1 28-ounce can of tomatoes with liquid, crushing the tomatoes by hand
1 teaspoon hot Spanish paprika
1/2 pound whole chorizo

Steps:

Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine. Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more. Remove the chorizo and slice it. Return it to the pot and serve.
Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994