It's a bit misleading to simply refer to the Moroccan specialty dish of tkalia (or douara) as "stewed tripe." That's because the stomach is often prepared with other offal as well - the lungs, spleen and intestines are just as likely to be added to the pot as not. In any event, this tkalia recipe is a dish my in-laws, like many Moroccans, look forward to each eid, when substantial quantities of variety meat are on hand after a home slaughter. As with other tagines and stews, the dish is typically served with Moroccan bread for scooping up the meat and zesty sauce.
Photo © Christine Benlafquih
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