Tkalia: A Moroccan dish of stewed tripe, intestines and lungs. Welcome to Episode 2 of my series, Classic Moroccan Recipes For Eid al-Adha. As offal is traditionally cooked first on Eid, this is one of the first dishes prepared across the three day long feast. This is a recipe that’s prepared from the heart. I’m not including exact measurements, as they’ll vary based on the amount of offal used. Here’s the list of ingredients and the technique if you’d like to try it at home. Ingredients: A mix of cleaned offal (tripe, intestines, lungs and optionally sweetbreads)
Onion, grated Garlic, minced Moroccan olive oil
Salt
Black Pepper
Turmeric Paprika
Cumin Ginger Preserved Lemons Grated Tomatoes Tomato Paste Chopped Flat Leaf Parsley Saffron Water Moroccan olives Preserved Lemons After thoroughly cleaning the offal with vinegar, salt and multiple rinses, cut everything into bite-sized pieces. In your pressure cooker, sauté offal with onion, garlic, dried spices, salt, tomato...