Tkalia Restaurant Secrets and Tips

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.

Dip the large intestine in boiling water

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.

add the vinegar to the tkalia casserole

Serve these tripe garnished with sliced ​​lemon and good appetite.