Moroccan Tripe (Douara)

Moroccan Tripe, known as Douara, is a distinctive North African dish celebrated for its tender tripe paired with a rich blend of aromatic spices. This savory stew is an authentic representation of Morocco’s diverse culinary heritage, with influences from Berber, Arab, and Mediterranean cuisines. The combination of flavors offers an exciting opportunity to explore new tastes. Moroccan Tripe is a delightful choice for those interested in experiencing traditional Moroccan cuisine.

Ingredients

• 2 lb tripe, cleaned and cut into small pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 4 cups beef broth
• 2 tbsp olive oil
• 1 can chickpeas, drained and rinsed

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 3 to 4 minutes until softened.
3. Stir in the paprika, cumin, and cayenne pepper, and cook for 1 minute until fragrant.
4. Add the cleaned tripe pieces and cook for 5 minutes until browned.
5. Pour in the beef broth, bring to a boil, then reduce the heat and simmer gently for 1.5 hours, stirring occasionally.
6. Add the chickpeas and continue simmering for another 30 minutes until the tripe is tender.
7. Before serving, adjust seasoning with salt and pepper.

Keywords: North African, Savory, Spicy, Main Course, Moroccan

Spice Rack: Paprika, Cumin, Cayenne Pepper

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