Sheep’s lungs and tripe tagine

Sheep’s lungs and tripe tagine
If you are truly interested in real and authentic Moroccan cooking, especially when it comes to tagines and traditional recipes, then you need to try this one, I know that in our Western world, we don’t use sheep’s lungs and trips that often, but in Moroccan cooking, they are very common.
Here are the ingredients:
Ingredients
  • Sheep’s lungs
  • 1 sheep tripe
  • 4 cloves of garlic
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • Salt to taste
  • 4 tablespoons chopped parsley and coriander
  • 3 tablespoons preserved lemon
  • A pinch of saffron
  • Water
  • Olives
Instructions
  1. Now for the preparation:
  2. For tripe, you need to place them in boiling water and then remove them quickly, then remove the outer skin with a knife (using a left to right gesture), then you should cut them into small chunks.
  3. And for the lungs, just put them in boiling water for ten minutes and then take them out and cut them into small pieces.
  4. Place all ingredients in a pot (except cumin) and cook on low heat. This should take about thirty to forty-five minutes; it all depends on the tripe’s quality
  5. When cooked, add the cumin, stir a little and voilà.

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