Chtithat el Kercha/ El Bekbouka, Algerian Spicy Tripe
Chtithat el Kercha/ El Bekbouka - Spicy Tripe Recipe from Algeria
Introduction
Chtithat el Kercha, also known as El Bekbouka, is a traditional Algerian dish made with tripe and a flavorful blend of spices. This spicy tripe dish is a popular comfort food in Algeria and is often enjoyed during special occasions and family gatherings.
History
Chtithat el Kercha has been a staple in Algerian cuisine for centuries. Tripe, the main ingredient in this dish, has been consumed in various cultures around the world for its rich flavor and nutritional benefits. The addition of spices and vegetables in this recipe reflects the influence of North African and Mediterranean culinary traditions.
Ingredients
How to prepare
- 1) Cut the tripe into 2-inch pieces. Blanch in a pot of boiling water for about 20 minutes.
- 2) Sauté the onions in olive oil for about 10 minutes. Add the remaining vegetables, cover with water plus 4 cups more. Season with salt and pepper. Cook until the vegetables are soft. Pass through a sieve or food mill.
- 3) Cook the tripe in the strained broth for about 3.5 – 4 hours. Typically, Algerian tripe is cooked until very tender, almost jelly-like. Add the caraway 1 hour into cooking, the paprika during the second hour, and the spice blend about 30 minutes before the dish is done. You can finish with chopped fresh herbs, usually flat-leaf parsley and coriander leaf are favorites. Remember to add a little salt throughout the cooking process.
Variations
- Add diced potatoes or carrots for extra vegetables.
- Use lamb or beef tripe instead of the traditional cow tripe for a different flavor profile.
Cooking Tips & Tricks
Blanching the tripe before cooking helps to remove any impurities and soften the texture.
- Cooking the tripe slowly over low heat allows the flavors to develop and the meat to become tender.
- Adjust the amount of spices according to your taste preferences for a more or less spicy dish.
Serving Suggestions
Serve Chtithat el Kercha with crusty bread or couscous for a complete meal. Garnish with fresh herbs and a squeeze of lemon juice for added flavor.
Cooking Techniques
Blanching the tripe
- Sautéing the vegetables
- Simmering the tripe in broth
Ingredient Substitutions
Use vegetable broth instead of water for a richer flavor.
- Substitute ground cumin for caraway if desired.
Make Ahead Tips
Chtithat el Kercha can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Serve Chtithat el Kercha in individual bowls garnished with fresh herbs and a drizzle of olive oil. Add a side of pickled vegetables for a tangy contrast.
Pairing Recommendations
Pair this spicy tripe dish with a crisp salad or a side of roasted vegetables. A glass of mint tea or a fruity red wine complements the flavors of the dish.
Storage and Reheating Instructions
Store any leftovers in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed to prevent sticking.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 8g per serving
Proteins
Protein: 20g per serving
Vitamins and minerals
This dish is a good source of iron, vitamin C, and vitamin A.
Alergens
This recipe contains no common allergens such as nuts, dairy, or gluten.
Summary
Chtithat el Kercha is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a healthy choice for a hearty meal.
Summary
Chtithat el Kercha is a flavorful and hearty Algerian dish made with tripe and a blend of spices. This traditional recipe is a delicious and nutritious option for a comforting meal that is sure to satisfy your taste buds. Enjoy this spicy tripe dish with family and friends for a taste of North African cuisine.
How did I get this recipe?
I have a clear memory of the first time I saw this recipe for Chtithat el Kercha, or what some call El Bekbouka, Algerian Spicy Tripe. It was many years ago, when I was just a young girl living in the bustling city of Algiers. My grandmother, may she rest in peace, was a master in the kitchen and she was always eager to share her knowledge with me.
One day, as I was helping her prepare the ingredients for our family dinner, she pulled out a yellowed piece of paper from her recipe box. It was written in her delicate cursive handwriting, with notes scribbled in the margins. She told me that this recipe had been passed down through generations in our family, and that it was a traditional dish enjoyed by many Algerians.
As she began to explain the steps to me, I was in awe of her expertise and the way she moved effortlessly around the kitchen. She showed me how to clean and prepare the tripe, a task that seemed daunting at first but became easier with her guidance. She explained the importance of using fresh spices and herbs, and how each ingredient played a crucial role in creating the perfect balance of flavors.
I watched as she seasoned the tripe with a blend of cumin, coriander, and paprika, giving it a rich and aromatic aroma. She added in tomatoes, onions, and garlic, letting it simmer slowly on the stove until the flavors melded together to form a tantalizing sauce. The final touch was a generous squeeze of lemon juice, which added a burst of freshness to the dish.
As the Chtithat el Kercha cooked, the scent of spices filled the air, making my mouth water in anticipation. My grandmother smiled as she watched me eagerly taste the first spoonful, the tender tripe melting in my mouth with a burst of flavor. It was a moment I would never forget, the taste of tradition and love all wrapped up in one delicious dish.
From that day on, I made it my mission to learn everything I could about Algerian cuisine and the art of cooking. I sought out recipes from friends and neighbors, taking notes and experimenting in my own kitchen. I soon discovered that each dish had a story to tell, a history that was woven into every spice and ingredient.
Over the years, I became known for my culinary skills and my ability to recreate traditional Algerian dishes with a modern twist. I shared my knowledge with my own children and grandchildren, passing down the recipes and techniques that had been handed down to me.
Now, as I stand in my kitchen, surrounded by the familiar scents and flavors of my childhood, I am reminded of the love and passion that went into creating each dish. The recipe for Chtithat el Kercha will always hold a special place in my heart, a reminder of the bond between generations and the joy of sharing a meal with those we love.
Categories
| Algerian Appetizers | Algerian Recipes | Beef Recipes | Lamb Recipes |