- GutsAs neededguts of a sheep (douwara)
- Cloves of Garlic4 Piece(s)
- Pepper1 Tablespoon(s)sweet pepper
- Onion1 Piece(s)big onion
- Olive Oil1 Teaspoon(s)
- Salt1 Tablespoon(s)
- Cumin1 Teaspoon(s)
- Pepper1 Teaspoon(s)
- Ginger2 Teaspoon(s)
- Spicy1 Teaspoon(s)
- Vinegar1 Tablespoon(s)
- Tomato2 Piece(s)tomatoes, grated or cut into small pieces
- Olive100 Gram(s)red olive
- Lemon1 Piece(s)lemon confit in quarters
Tkalia or Douara is a recipe known in Morocco especially during the festival of sheep, it looks like the stomach and all the offal of sheep, we rince very well.
Prepare your condiments
Dip the large intestine in boiling water, scrape it with a knife.
Rinse the lungs with fresh water and blanch with boiling water.
Cut the intestines and lungs into small pieces, rinse with plenty of water.
Wash the liver with tap water and the heart, cut into small pieces; try to remove the thin skin of the liver with a sharp knife.
In a pot or casserole, put the cut pieces of guts (intestines and lungs).
Add the oil, crushed garlic, salt, sweet pepper (as needed), pepper and ginger, grated and milled tomatoes.
Cover with water and cook for about 2 hours while watching the pot.
Tkalia final steps
Half an hour before the end of cooking, add the pieces of liver and heart, cumin, lemon wedges and olives, continue cooking until the sauce becomes unctuous.
If you enjoy this recipe you can try Rfissa.
Just before turning off the heat, add the vinegar.
Serve these tripe garnished with sliced lemon and good appetite.