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Trippa alla Parmigiana alla Morocco

Danielle Zuckerman

Ingredients

8 servings
  1. 4 lb Tripe
  2. 1 tbsp Turmeric
  3. 5 tbsp Cumin
  4. 1/4 cup EVOO
  5. 2 tbsp Red Chili Flakes
  6. 2 tbsp Oregano
  7. 1 tbsp Basil
  8. 2 tbsp Salt
  9. 1 head Garlic
  10. 1/2 can Tomato Paste
  11. 2 clove Diced Tomatoes
  12. 1 can Large Tomato Sauce
  13. 16 oz Water
  14. 1 head Cilantro
  15. 1 Parmesan Cheese
  16. 1 Mozzarella Cheese

Method

  1. Add Photo

    Boil tripe for one hour.

  2. Add Photo

    Let cool and cut into squares.

  3. Add Photo

    Return to pot and add turmeric, cumin, evoo, salt, chili flakes, oregano, basil, and garlic (finely chopped), tomato paste, diced tomatoes, tomato sauce, and water. Bring to a boil.

  4. Add Photo

    Lower heat and let simmer for a few hours.

  5. Add Photo

    Add cheese and cilantro.

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