Algerian Stew With White Beans Barboucha Recipe

Ingredients for Algerian Stew With White Beans Barboucha

• 1 pound tripe
• Yellow Onions
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• Black Pepper
• Cumin
• Paprika
• 1 (15-ounce) can cannellini beans, drained and rinsed
• Salt
• 1/4 cup chopped fresh cilantro
• 2 large tomatoes, chopped

How to Make Algerian Stew With White Beans Barboucha

1. Roast 2 large bell peppers directly over a gas flame or under a broiler until the skins are blackened. Place in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
2. Remove the plastic wrap and peel off the charred skins. Do not rinse the peppers; the charred flavor adds depth.
3. Dice 1 pound of tripe into 1-inch squares. Blanch in boiling water for 2 minutes, then drain thoroughly.
4. If using lamb, brown 1 pound of lamb shoulder, cut into 1-inch cubes, in 2 tablespoons of olive oil until lightly browned. Set aside.
5. In a large, heavy-bottomed pot or Dutch oven, sauté 2 medium onions (chopped), 4 cloves garlic (minced), and 1 green bell pepper (chopped) in 3 tablespoons of olive oil over medium heat for 5 minutes until softened.
6. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Cook for 1-2 minutes, stirring constantly, until fragrant.
7. Add the browned lamb (or tripe) to the pot and stir to coat with the spice mixture.
8. Pour in 6 cups of water. Add 1 (15-ounce) can of cannellini beans, drained and rinsed. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are tender.
9. Add 2 large tomatoes (chopped) and 1/4 cup chopped fresh cilantro. Simmer for an additional 20 minutes.
10. Taste and adjust seasoning as needed. Serve hot with couscous or crusty bread.