http://cuisinezavecdjouza.fr/recette-tripes-de-mouton-aux-pois-chiches/
- Tripe of mutton or lamb
- 2 onions
- 2 peeled and mixed tomatoes
- 1 tablespoon of tomato concentrate
- 2 cloves garlic
- a bowl full of chickpeas soaked the day before
- 1 branch of celery
- 2 carrots
- 2 potatoes
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon of paprika
- 1 teaspoon of hot pepper
- 1 tablespoon ras el hanout
- 1 teaspoon of ginger powder
- Oil
- Water
- 1 bunch of fresh cilantro
The day before, soak the chickpeas in cold water overnight.
After that, rinse and drain the guts. Cut into small pieces using scissors (more convenient than with a knife).
In a pot, brown with about 3 tablespoons olive oil, chopped onion, chopped garlic, some chopped coriander, peeled and mixed tomatoes, finely chopped celery, chopped carrots In four, the concentrate of tomatoes, all the spices, salt, pepper and rinsed chickpeas. Add some of the guts and cover and simmer for a few minutes on medium heat.
Then add the rest of the guts. Mix and cover with water. Close the pot and cook for 40 minutes.
A few minutes from the end of cooking, (the guts must no longer be rubbery) add the potatoes cut in quarter. Check the water level. Adjust seasoning if necessary and complete cooking. To finish, sprinkle with the remaining freshly chiselled coriander.
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