Bariis iyo Kalool
A hearty and flavorful dish combining fragrant spiced rice with tender, slow-cooked tripe, offering a unique taste of Somali cuisine.
🧂 Ingredients
- 1 kg Beef tripe(cleaned and cut into bite-sized pieces)
- 2 cups Basmati rice
- 2 large Onions(finely chopped)
- 400 g Tomatoes(canned crushed or pureed)
- 5 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 4 tbsp Vegetable oil
- Whole spices:(cinnamon stick, cardamom pods (3), cloves (4), bay leaf (1))
- Ground spices:(cumin (1 tsp), coriander (1 tsp), turmeric (0.5 tsp), black pepper (0.5 tsp))
- to taste Salt
- 4 cups Water(for cooking tripe)
- 3 cups Water or broth(for cooking rice)
- for garnish Fresh cilantro
👨🍳 Instructions
- 1
Rinse the cleaned tripe thoroughly under cold water.
- 2
In a large pot, combine the tripe with 4 cups of water. Add a pinch of salt and a bay leaf. Bring to a boil, then reduce heat, cover, and simmer for at least 1.5 to 2 hours, or until the tripe is very tender. Skim off any foam that rises to the surface.
⏱️ 2 hours💡 Tip: Tender tripe is crucial for this dish. If it's still tough, continue simmering. - 3
Once tender, drain the tripe, reserving about 1 cup of the cooking liquid. Discard the bay leaf.
- 4
In a separate large pot or Dutch oven, heat vegetable oil over medium heat. Add the whole spices (cinnamon, cardamom, cloves) and sauté for about 30 seconds until fragrant.
💡 Tip: Be careful not to burn the whole spices. - 5
Add the chopped onions and sauté until golden brown, about 8-10 minutes.
⏱️ 10 minutes - 6
Add the minced garlic and grated ginger, sauté for another minute until fragrant.
⏱️ 1 minute - 7
Stir in the ground spices (cumin, coriander, turmeric, black pepper). Cook for 1 minute, stirring constantly.
⏱️ 1 minute - 8
Add the crushed tomatoes and the cooked tripe. Stir well to combine. Add the reserved tripe cooking liquid and enough water or broth to create a rich sauce. Season with salt to taste. Simmer for another 20-30 minutes, allowing the flavors to meld.
⏱️ 30 minutes - 9
While the tripe mixture simmers, rinse the basmati rice until the water runs clear. Drain well.
- 10
In a separate pot, bring 3 cups of water or broth to a boil. Add the rinsed rice and a pinch of salt. Once boiling, reduce heat to low, cover tightly, and cook for 15-20 minutes, or until the water is absorbed and the rice is tender.
⏱️ 20 minutes💡 Tip: Do not lift the lid while the rice is cooking. - 11
Fluff the cooked rice with a fork.
- 12
To serve, spoon a generous portion of the spiced rice onto a plate. Top with the tender tripe and its rich sauce. Garnish with fresh cilantro.
💡 Tip: Serve hot for the best experience.
💡 Pro Tips
- ✓The quality and cleanliness of the tripe are paramount. If you can't find pre-cleaned tripe, ensure you clean it thoroughly yourself.
- ✓Slow cooking is essential for tender tripe. Don't rush this process.
- ✓Adjust the amount of spices to your preference. Some prefer a milder flavor, while others like it more robust.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced potatoes or carrots to the tripe stew for a more complete meal.
- Serve with a side of salad or a simple yogurt sauce.
- For a spicier kick, add a chopped green chili or a pinch of red pepper flakes to the stew.