Egypt Eve Recipes


Tripe chick peas and tomatoes


Recipe detail

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Ingredient list

3 / 4 kilo Tripe
3 / 2 cup olive oil
2 onions chopped large
6 garlic cloves, minced
3 teaspoon paprika
1 / 4 kg sausages (rings) or liver (not cooked)
1 / 41 cup broth
2 cups tomatoes, cut
3 teaspoon minced fresh thyme
3 tablespoons tomato paste large
1 hot green pepper minced
2 Paper Laura
8 cloves love
20 tablets Black Pepper
1 / 8 teaspoon grated nutmeg
1 / 2 cup minced parsley
4 cups chopped spinach
Salt and pepper


- Alkrhh cleaned well and placed in boiling water and flying, soaked in cold water for 10 minutes.
- Rinse with running water and dried, cut into squares in the appropriate size.
- Heat oil in pot over medium heat and add onion and stir for 5 minutes until softened.
- Add garlic and stir for two minutes, add the pieces Alkrhh and paprika, sausage gravy, leave to boil.
- Cut and paste, add the tomatoes, chilies and spices and stir the mixture and season with salt and pepper, cover and put in the oven for an hour.
- Lifted from the paper Alllora Tajn and add chickpeas and stir, then cover and simmer for another 45 minutes.
- Add the spinach, and provides hot or warm with parsley and Azaan.

Note: for the work Alasban Tunisian used Tripe complete without cutting - and packed stuffing mix (from the above ingredients), and placed in a broth until full maturity.