Douara

Name: Douara
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 450 g/1 lb sheep’s tripe, partly cooked; 2 tablespoons vinegar; 1 sheep’s liver, cut into 1 cm/½ inch cubes; 2–3 tomatoes, skinned, seeded and chopped; 6 tablespoons olive oil; 1 sheep’s heart, cut into 1 cm/½ inch cubes; 2–3 cloves garlic, peeled and finely chopped; 1½ Spanish onions, peeled and chopped; ¼-½ teaspoon hot red pepper; 1–1½ teaspoons sweet red pepper; salt and freshly ground black pepper; ½ teaspoon powdered cumin; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This richly flavoured country-style tagine uses the tripe, heart and liver of a freshly killed sheep. If these are not readily available, use partially cooked beef tripe with 175 g/6 oz each diced beef heart and liver.

Ingredients

Africa
Morocco
Marrakech
Main course
Mediterranean
Gluten-free

Ingredients

Method