Moroccan douara (tqalia)

Method

1. 1

   Clean the tripe and intestines with great care, several times with water, vinegar and salt, until completely clean and free of any odour.

2. 2

   Cut the cleaned offal into small pieces, and wind the thin intestines around one another into small rolls known as "douara".

3. 3

   Fry the chopped onion in the oil until softened, then add the tripe pieces and douara with the garlic, cumin, turmeric and hot red pepper.

4. 4

   Add the tomato paste and salt with a little water, cover and simmer over a low heat until the offal is fully cooked and tender (about 1 to 1½ hours).

5. 5

   Serve the douara (tqalia) hot with Moroccan bread; it is an essential Eid al-Adha dish in Morocco, made on the first day of the feast alongside boulfaf as part of the custom of using the whole sacrificial animal.