Sheep tripe tagine

Sheep tripe tagine
This recipe is the favorite of many Moroccans; they enjoyed it especially in Aid Al Adha, when Muslims slaughter sheeps.
Tripe dishes are well known in France and somehow in Britain, but when it comes to America and many other parts of the world, they are not very famous, this tripe tagine is quite easy to make, you just need some few hours ahead of you.
Here are the ingredients you are going to need:
Ingredients
  • 1 onion, cut into small pieces
  • 3 cloves minced garlic
  • 1 tomato, grated
  • One teaspoon of paprika
  • Half a teaspoon of ground ginger
  • Half a teaspoon of pepper
  • A little saffron
  • Half a teaspoon of salt
  • Two tablespoons of vegetable oil
  • Two tablespoons of olive oil
  • Sheep tripe
  • Some water
  • Half a teaspoon of cumin
  • Two teaspoons vinegar
  • One tablespoons of tomato paste
Instructions
  1. Now let’s talk about how to prepare our sheep tripe tagine:
  2. For the tripe, it should be placed in boiling water and then removed quickly and remove the outer skin with a knife (left to right), then you should cut into small pieces.
  3. Place all ingredients in a pot (except cumin, vinegar and tomato paste) and cook on low heat. This should take about 30 minutes, it depends on the quality of the trip.
  4. When cooked, add the cumin, vinegar and tomato paste and keep cocking to combine the flavors, stir a little and you are done.

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