Stew
Kersha (Egyptian Tripe Stew)
About
A humble, deeply savoury Cairo street-food stew of beef tripe simmered soft in a garlicky, cumin-spiked tomato sauce, a beloved offal classic sold from the offal carts and small eateries of downtown Cairo.
Equipment
- Large bowl
- Large pot with lid
- Frying pan
- Wooden spoon
- Chopping board
Ingredients
Beef tripe (honeycomb), cleaned1 kg
White vinegar0.5 cup
Coarse salt3 tbsp
Lemon2
Onion2
Garlic1 whole head
Tomatoes, grated4
Tomato paste2 tbsp
Ground cumin1.5 tbsp
Ground coriander1 tsp
Bay leaves2
Cardamom pods3
Chili flakes0.5 tsp
Salt and pepperto taste
Ghee or oil3 tbsp
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