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Authentic Algerian Douara Recipe
Rebiai min eat

Authentic Algerian Douara (Spiced Lamb Tripe Stew)

A traditional Algerian lamb tripe stew slow-cooked with garlic, cumin, tomato, and chickpeas.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: main course
Cuisine: algerian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 500 g cleaned lamb tripe douara, cut into pieces
  • 5 cloves garlic crushed
  • 1 tbsp tomato paste
  • 1 cup soaked chickpeas
  • 1/2 cup green olives optional
  • 2 tbsp olive oil
  • 1 tsp paprika 1 tsp cumin, salt & black pepper to taste
  • 1/2 cup fresh coriander chopped

Method
 

  1. Blanch the cleaned tripe in boiling water with lemon juice for 5 minutes, then drain.
  2. In a pot, heat olive oil and sauté crushed garlic, tomato paste, paprika, cumin, salt, and pepper for 2 minutes.
  3. Add the tripe, chickpeas, and fresh coriander, stirring well to combine with spices.
  4. Pour in warm water until covered, seal, and cook on medium heat for 50-60 minutes until tender.
  5. Add olives during the last 10 minutes and let the sauce thicken before serving hot.

Notes

The secret to a light-colored and non-cloudy syrup is thoroughly cleaning the prunes separately and only adding them in the final few minutes of cooking, as they tend to discolor the sauce quickly.

Nutrition:

  • ​Serving Size: 1 serving
Calories: 320 kcal
Carbohydrates: 18 g
Protein: 28 g
Fat: 15 g
Saturated Fat: 5 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 7 g
Cholesterol: 145 mg
Sodium: 480 mg
Potassium: 520 mg
Dietary Fiber: 5 g
Sugar: 3 g
Vitamin A: 450 IU
Vitamin C: 12 mg
Calcium: 85 mg
Iron: 4.2 mg