Serving
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Lamb Tripe Soup
Algeria
  -   Chtithat el Kercha / El Bekbouka
Serves:
Effort:
Time:
DoAhead:  
6 soup  
**
4+ hrs  
Yes
An excellent soup, and very popular in Algerian restaurants. It takes hours of cooking time but is actually little trouble to make. It's extremely difficult to overcook and reheats exceptionally well.





1-1/2
1-1/4
1-1/2
8
2
2
2
2
2
1/2
1/2
1
1/2
1/4
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#
c
#
oz
cl

T
c
c
T
T
t
t
t
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Lamb Tripe (1)  
Chickpeas (2)
Tomatoes
Onions
Garlic
Chile Serrano
Olive Oil
Water
Water
Caraway seed
Paprika
Four Spice (3)
Salt
Pepper, black
-- Garnish
Fresh Herbs
  1. Soak TRIPE in cold water for a couple of hours (if you have time).
  2. Put Tripe in a pot with plenty of cold water and bring to a boil for 20 minutes. Drain, cool and cut into strips about 1/2 inch wide and 2 inches long.
  3. Peel TOMATOES and chop medium.
  4. Chop ONIONS small. Crush GARLIC and chop fine. Chop Chilis fine. Mix.
  5. In a heavy bottomed pot heat Oil and fry Onion mix until translucent.
  6. Stir in Tomatoes. Add 2 cups of water, bring to a boil and simmer for about 20 minutes. Purée using a food mill, a food processor, or by pressing through a strainer.
  7. Return purée to the pot along with the Tripe and 2 cups more Water. Bring to a boil and simmer until Tripe reaches the desired consistency. Algerians like their tripe cooked almost to jelly which takes well over 4 hours but the soup starts being edible at around 3-1/2 hours.
  8. With about 2-1/2 hours to go, stir in Caraway seeds. If Chickpeas are unsoaked and uncooked 1/2 cup should go in now along with 1-1/4 cup more water.
  9. With about 1/2 hour to go, stir in Paprika and Four Spice. If Chickpeas are thoroughly soaked, they should go in now.
  10. With 15 minutes to go, check salt and check liquid for consistency you want. If Chickpeas were from a can they should go in now.
  11. At serving time you can garnish with fresh herbs, just stir them in or provide them in a bowl for diners to apply themselves. Chopped parsley and/or coriander leaves are favorites.
NOTES:
  1. Lamb Tripe:   For details see my Lamb Tripe Page.
  2. Chickpeas:   Preferably they should be soaked at least 8 hours in advance, but unsoaked or canned can be used as noted above. For soaking, 1/2 cup peas plus 1-1/2 cups of water and 1 teaspoon salt. For canned, 1 14 ounce can.
  3. Four Spice:   This a standard Algerian seasoning. You can make it with 4 t Cumin seed, 1 t Coriander seed, 1/2 t Black Pepper and 1/2 t Turmeric - all ground together.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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