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Bec Boka with lamb tripe, intestines and vegetables
A traditional Algerian dish of lamb tripe and intestines simmered in tomato sauce with chickpeas, zucchini and fragrant spices. Meticulous cleaning of the offal, pressure‑cooking for optimal tenderness, and finishing with fresh coriander.
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Critical Success Points
- • Meticulous cleaning of tripe and intestines to eliminate odors and bacteria
- • Do not burn the garlic during cooking
- • Pressure cook until the offal is very tender
- • Add the zucchini at the end of cooking so they retain their texture
Safety Warnings
- • Be careful with hot oil when sautéing onion and garlic
- • Use the pressure cooker according to the manufacturer’s instructions to avoid pressure accidents
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