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Egyptian Tripe (Kersha) with Chickpeas
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Ingredients
- Cleaned tripe1 kg
- For cleaning: coarse salt, vinegar, lemon and flouras needed
- For boiling: onion, bay leaves, cardamom and mastic1 onion + 2 leaves + 5 pods + 2 pieces
- Boiled chickpeas1 cup
- Onion, chopped1
- Garlic, crushed6 cloves
- Tomato juice2 cups
- vinegar3 tbsp
- Cumin and chilli1 tsp each
- Ghee2 tbsp
- Saltto taste
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 300, protein 24, fat 11, carbs 18, fiber 4, sugar 5
Original steps
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This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder