Boubooka with tripe and zucchini

Ingredients

• 500 g Beef tripe (Well washed, cut into small pieces after blanching)
• 250 g Beef lungs (Blanched 5 min then diced)
• 1 piece Zucchini (Large, cut into pieces)
• 1 piece Hot pepper (Whole, add at end of cooking)
• 1 piece Large onion (Thinly sliced)
• 200 g Dried chickpeas (Soaked the night before, drained before cooking)
• 4 cloves Garlic (Finely chopped)
• 1 tbsp Tomato paste (About 15 ml)
• 1 tbsp Sweet paprika (About 15 ml)
• 1 tsp Ground black pepper
• 1 tsp Ground cumin
• 1.5 tsp Salt
• 2 tbsp Fresh cilantro (Heaped, chopped)
• 4 tbsp Sunflower oil (About 60 ml)
• 1 l Boiling water (For pressure cooking)

Instructions

1. Blanch the tripe and lungs

   Submerge the tripe and lungs in boiling water for 5 minutes each, then drain and rinse under cold water.

   Time: PT10M

   Temperature: 100°C

2. Cut the ingredients

   Cut the tripe, lungs, zucchini, onion, garlic and pepper into uniformly sized pieces.

   Time: PT15M

3. Sauté the aromatics

   In the pressure cooker, heat 4 tbsp sunflower oil over medium‑high heat, add the onion, tripe and lung pieces, garlic, soaked chickpeas, cilantro, tomato paste, paprika, salt, pepper and cumin. Sauté until the onion is translucent.

   Time: PT7M

   Temperature: 180°C

4. Add the water

   Pour 1 liter of boiling water into the pressure cooker, stir to fully incorporate the spices.

   Time: PT5M

   Temperature: 100°C

5. Pressure cooking

   Close the pressure cooker, bring to high pressure. As soon as the valve whistles, reduce the heat and cook for 45 minutes.

   Time: PT45M

6. Add zucchini and pepper

   Release the pressure, open the pressure cooker, stir in the zucchini pieces and the whole pepper.

   Time: PT2M

7. Final uncovered cooking

   Let simmer uncovered over medium‑high heat for 12 minutes, until the zucchini are tender and the sauce thickens slightly.

   Time: PT12M

   Temperature: 180°C

8. Finishing and serving

   Taste, adjust seasoning if needed, then serve hot, ideally with flatbread or rice.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Beef tripe: Beef tongue, veal offal
• Instead of Beef lungs: Beef heart, other offal
• Instead of Zucchini: Eggplant, bell pepper
• Instead of Hot pepper: Jalapeño pepper, Cayenne pepper
• Instead of Large onion: Shallot
• Instead of Dried chickpeas: Canned chickpeas (rinsed)
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Tomato paste: Crushed tomatoes
• Instead of Sweet paprika: Smoked paprika
• Instead of Ground black pepper: White pepper
• Instead of Ground cumin: Caraway
• Instead of Salt: Sea salt
• Instead of Fresh cilantro: Flat-leaf parsley
• Instead of Sunflower oil: Olive oil

Equipment Needed

• Pressure cooker
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring spoons (optional)
• Mixing bowl (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Blanch the tripe and lungs
• Sauté the aromatics
• Pressure cooking
• Final uncovered cooking

Chef Tips from the Video

• Prefer fresh tripe for a more tender texture.
• Add a small sprig of thyme or a bay leaf during pressure cooking for more aromatic depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Can be frozen for 2 months, thaw in the refrigerator before reheating.

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

Make-Ahead Tips

• You can blanch the tripe and lungs the day before and keep them refrigerated.
• The sauce stores very well; prepare it ahead and add the zucchini just before serving.