Bekbouka of Oujda (stuffed tripe)

Method

1. 1

   Clean the whole tripe thoroughly, several times with water, vinegar and salt, until completely clean inside and out.

2. 2

   Make the stuffing by cutting the liver and lung into very small pieces and mixing them with the part-cooked rice, chopped onion, garlic, spices (cumin, turmeric, hot red pepper) and salt.

3. 3

   Stuff the tripe with the liver, lung and rice mixture until full but not overpacked (to leave room for the rice to swell as it cooks).

4. 4

   Sew the opening of the tripe tightly shut with kitchen string to keep the stuffing in, then place it in a large pot with the water, onion and the remaining spices.

5. 5

   Simmer the stuffed tripe over a low heat for about 2 hours until the stuffing is fully cooked and the tripe is tender, then slice and serve hot; it is one of the most famous heritage dishes of Oujda, traditionally made on the second day of Eid al-Adha.