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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

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    Boil tripe for one hour.

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    Let cool and cut into squares.

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    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.

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    Lower heat and let simmer for a few hours.

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    Add cheese and cilantro.

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