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

Ingredient Substitutions

• Instead of Fresh coriander: flat parsley
• Instead of Zucchini: eggplant
• Instead of Cooked chickpeas: white beans
• Instead of Tomato concentrate: tomato purée
• Instead of Extra virgin olive oil: sunflower oil

Equipment Needed

• Large bowl or basin
• Colander or sieve
• Chef's knife
• Cutting board
• Spoon for turning intestines
• Frying pan or sauté pan
• Pressure cooker
• Wooden spoon or spatula
• Measuring spoons
• Ladle or small serving spoon (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use white vinegar while washing the offal to disinfect and reduce odors
• Turn the intestines with the back of a spoon for quick interior cleaning
• Add fresh coriander at the end of cooking to preserve its aroma

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days

Freezer: Can be frozen for 2 months, well wrapped

Room temperature: Do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Clean the offal the day before and keep it chilled in vinegar water
• Pre‑cook the chickpeas or use canned chickpeas to save time
• The sauce stores well and flavors develop further after a night in the fridge