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Boubooka with tripe and zucchini
A spicy boubooka made with tripe and lungs, simmered with chickpeas, zucchini and a robust tomato sauce. Ideal for lovers of traditional Maghreb dishes, this recipe is ready in under two hours using a pressure cooker.
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Cost Breakdown
Critical Success Points
- • Blanch the tripe and lungs
- • Sauté the aromatics
- • Pressure cooking
- • Final uncovered cooking
Safety Warnings
- • Be careful with boiling water when blanching offal.
- • Handle the pressure cooker with care: release pressure before opening.
- • Hot oil can cause burns; use pot holders.
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