Prep 20 mins
Cook 1 hr 15 mins
The first time I had this stew was in a remote town in Morocco. The smell of the spices, bursting through the steam caught my attention, then, the flavours melted in my mouth. Serve with couscous or bread.
- 1 lb tripe or 1 lb lamb, if preferred
- 4 yellow onions, chopped
- 2 -4 cloves garlic, minced
- 2 green peppers
- 1⁄2 teaspoon black pepper
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 cup white beans, soaked for at least 2 hours
- 4 tablespoons chopped cilantro
- 2 tomatoes, chopped
- Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.
- Remove the wrap and peel off the skin.
- Do not rinse under running water as you will take away the taste.
- Dice the tripe into 1 inch squares and blanch in hot water, and drain.
- If using lamb, brown in a little oil to remove the oil, and cut into cubes.
- In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.
- Add spices and continue frying for 1- 2 minutes.
- Add meat, and stir until the meat is coated with all the ingredients.
- Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans
- Garnish with chopped cilantro.
Lovely! I used mutton, so had to simmer the meat and vegetables quite a long time. I stuck to all ingredients and amounts listed, except had to substitute parsley for the cilantro, and I added a couple of carrots I needed to use. I love cilantro, but was out. Will use cilantro next time. I'm always on the look out for different recipes using lamb or mutton, and this filled the bill. I thought the spices called for and the amounts were sufficient for a sort of homely, comfort-food style dish. The amount of beans seems right, too. It's very good. Thank you very much for sharing this recipe with us.
I tried this recipe and really enjoyed it - I left out cilantro as this is too 'asian' in flavour and added a pinch of nutmeg and star anise plus an extra spoon of gayenne pepper. Served with garlic roti bread.
I made this stew tonight. I did vary the recipe a little, I used a Lamb sholder whole and slow cooked it for 2.5 hours and I used Black eye peas instead of the white beans. After 2.5 hrs the meat just fell off the bone...yum. I found it needed more spice so I added 1t ground corriander, 1/2t ground ginger, 1t cayenne pepper, and 1t ground cinnamon. It also needed plenty of salt, (don't forget to add it only at the end or your beans will go tough.) All in all it was a very tasty dish. I served it on a bed of saffron cous cous from Cashew-crusted Sea Bass, Saffron Couscous and Vanilla Butter. I found the dish easy to make, the peeling of the peppers is fiddely however worth it for the taste.