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Bakbouka (Spiced Tripe and Offal Stew with Zucchini and Chickpeas)
A rich Algerian stew of tender lamb offal, chickpeas, and zucchini simmered in a pungent garlic-caraway dersa.
The story
In Algiers and the central Mitidja plains, Bakbouka is the emblematic centerpiece prepared immediately following the Eid al-Adha ritual sacrifice. Families gather to meticulously clean the sheep's stomach and offal, turning perishable cuts into an intensely aromatic celebratory feast. Technically, parboiling the tripe in acidulated water before introducing the spiced garlic paste is essential to eliminate excess gaminess without toughening the delicate connective tissues.
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