Akod (Akoud)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Tunisian, North African
Akod (Akoud)
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Akod is the epitome of Tunisian Jewish cuisine. It is prepared with tripe skillfully scented with cumin, garlic, tomato paste and harissa.
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Ingredients
- 4 lb tripe (abomasum, bonnet, leaf tripe, large intestine, penis and genitals)
- 1 cow's trotter
- 1 head garlic , peeled and chopped
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 2 tablespoons harissa
- 3 teaspoons ground cumin
- ½ cup olive oil
- salt
- pepper
Equipment
- Dutch oven
Instructions
- Thoroughly rinse the tripe and cow's trotter, and rub vigorously between both hands. Drain and cut into pieces.
- Cook the tripe and the cow's trotter in a large volume of boiling salted water for 1h30 by changing 3 times the cooking water (the water must always be boiling).
- Reserve the last cooking water and drain the tripe and cow's trotter.
- In a cast iron pot or Dutch oven, pour the olive oil and heat it over medium heat. Fry the tripe and cow's trotter in this oil for 5 minutes, stirring regularly.
- Add garlic, paprika, tomato paste, salt, pepper, harissa and half of the cumin. Stir well.
- Pour the reserved cooking liquid at a height of 1 inch (3 cm) above the tripe. Reserve the rest of the cooking juices.
- Cover and cook for 30 minutes over low/medium heat.
- Then reduce the heat and cook covered and over very low heat for 4 hours.
- During cooking, if the sauce is lacking in the pot, add some of the reserved (boiling) cooking water in small amounts each time.
- If there is no sauce and no more cooking juices, add boiling water, always in small amounts.
- Ten minutes before the end of cooking, add the other half of the cumin.
- Serve very hot by placing a few pieces of mixed tripe in a dish on a generous bed of sauce.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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