👨‍🍳 作り方

1. 1

   Rinse the cleaned tripe thoroughly under cold running water.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

5. 5

   Add the tripe pieces to the pot and stir to coat them with the spice mixture. Cook for about 5 minutes, allowing the tripe to brown slightly.

6. 6

   Pour in the diced tomatoes and the water or beef broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently.

7. 7

   Simmer for at least 2.5 hours, or until the tripe is very tender. Stir occasionally and add more liquid if the stew becomes too dry.

8. 8

   Add the chopped carrots and cubed potatoes to the pot. Season with salt and black pepper to taste. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.

9. 9

   Taste and adjust seasoning as needed. If the stew is too thin, you can simmer it uncovered for a few minutes to thicken.

10. 10

    Serve hot, garnished with fresh chopped cilantro. This stew is often served with couscous or crusty bread.