Akod (Akoud)

Method12 steps · about 6 hr 30 min

1. 1

   Step 1: Thoroughly rinse the tripe (4 lb) and cow's trotter (1), and rub vigorously between both hands. Drain and cut into pieces.

   Uses 4 lb tripe (abomasum, bonnet, leaf tripe, large intestine, penis and genitals) · 1 cow's trotter

2. 2

   Step 2: Cook the tripe and the cow's trotter in a large volume of boiling salted water for 1h30 by changing 3 times the cooking water (the water must always be boiling).

   Uses cleaned tripe and trotter · Salt

3. 3

   Step 3: Reserve the last cooking water and drain the tripe and cow's trotter.

   Uses boiled tripe and trotter

4. 4

   Step 4: In a cast iron pot or Dutch oven, pour the olive oil (½ cup) and heat it over medium heat. Fry the tripe and cow's trotter in this oil for 5 minutes, stirring regularly.

   Uses ½ cup olive oil · drained tripe and trotter

5. 5

   Step 5: Add garlic (1 head), paprika (1 tablespoon), tomato paste (2 tablespoons), salt, pepper, harissa (2 tablespoons) and half of the cumin. Stir well.

   Uses 1 head garlic (peeled and chopped) · 1 tablespoon paprika · 2 tablespoons tomato paste · Salt · Pepper · 2 tablespoons harissa · 1½ teaspoons ground cumin

6. 6

   Step 6: Pour the reserved cooking liquid at a height of 1 inch (3 cm) above the tripe. Reserve the rest of the cooking juices.

   Uses reserved cooking liquid, to cover by 1 inch (3 cm)

7. 7

   Step 7: Cover and cook for 30 minutes over low/medium heat.

   Simmer Covered · 30 minUses offal stew

8. 8

   Step 8: Then reduce the heat and cook covered and over very low heat for 4 hours.

   Braise Low Heat · 240 minUses offal stew

9. 9

   Step 9: During cooking, if the sauce is lacking in the pot, add some of the reserved (boiling) cooking water in small amounts each time.

   Uses reserved cooking liquid, as needed

10. 10

    Step 10: If there is no sauce and no more cooking juices, add boiling water, always in small amounts.

11. 11

    Step 11: Ten minutes before the end of cooking, add the other half of the cumin.

    Uses remaining 1½ teaspoons ground cumin

12. 12

    Step 12: Serve very hot by placing a few pieces of mixed tripe in a dish on a generous bed of sauce.

    Uses finished offal stew