Bec Boka with lamb tripe, intestines and vegetables

Ingredients

• 500 g Lamb tripe (cut into small pieces)
• 300 g Lamb intestines (intestines) (well turned inside out and cleaned, cut into pieces)
• 1 unit Onion (finely chopped)
• 3 cloves Garlic (finely chopped)
• 30 g Fresh coriander (chopped, plus a few leaves for garnish)
• 2 units Zucchini (cut into medium dice)
• 200 g Cooked chickpeas (drained (canned or pre‑cooked))
• 2 tablespoons Tomato concentrate (about 30 g)
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 0.5 teaspoon Caraway (seeds)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Extra virgin olive oil (or sunflower oil)
• 2 tablespoons White vinegar (for washing the offal)
• 1 liter Water (for cooking, add more if needed)

Instructions

1. Cleaning the offal

   Rinse the tripe and intestines thoroughly under cold water. Fill a bowl with water and 2 tbsp white vinegar, immerse the offal, scrub the interior with the back of a spoon and remove any filaments. Repeat twice, then drain and cut into 2‑3 cm pieces.

   Time: PT30M

2. Preparing the vegetables and aromatics

   Thinly slice the onion, chop the garlic, mince the fresh coriander and cut the zucchini into dice. Set aside.

   Time: PT15M

3. Sauté the onion

   Heat 2 tbsp olive oil in a pan over medium heat (≈180°C). Add the chopped onion and sauté for 5 minutes until lightly golden and fragrant.

   Time: PT5M

   Temperature: 180°C

4. Add the garlic

   Stir in the chopped garlic and sauté for 1 minute, stirring constantly so it does not burn.

   Time: PT1M

   Temperature: 180°C

5. Brown the offal

   Add the tripe and intestine pieces to the pan. Sauté for 5 minutes, stirring until all released liquid evaporates completely.

   Time: PT5M

   Temperature: 180°C

6. Season

   Stir in the tomato concentrate, paprika, cumin, ground coriander, caraway, salt and pepper. Mix for 3 minutes so the spices release their aromas, then add the chopped fresh coriander.

   Time: PT3M

   Temperature: 180°C

7. Pressure cooking – first phase

   Pour 1 liter boiling water into the pressure cooker, place the lid and bring to high pressure. Cook for 30 minutes until the tripe is very tender.

   Time: PT30M

8. Add the chickpeas

   After the first phase, release the pressure slightly, add the drained chickpeas and continue pressure cooking for an additional 10 minutes.

   Time: PT10M

9. Incorporate the zucchini

   Release the pressure, add the zucchini dice and close the pressure cooker again. Cook for 5 minutes more so the zucchini stays slightly crisp.

   Time: PT5M

10. Finishing and serving

    Fully release the pressure, open the cooker, adjust seasoning if needed, sprinkle fresh coriander leaves and serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g