Tkalia – Zesty Moroccan Tripes with Olives and Preserved Lemon

Moroccan Tripes (tkelia) recipe : bold, flavorful traditional Moroccan dish made with slow-cooked tripe, fragrant spices, green olives, and preserved lemon.

Serves: 4 | Prep Time: 30 min | Cook Time: 1 hour | Total Time: 1 hour 30 min

Tkalia (also spelled T’kelia or Tqallia) is a deeply rooted Moroccan delicacy featuring tripe (stomach lining of beef or lamb) simmered in a rich, spiced tomato-based sauce with garlic, preserved lemon, and olives. Commonly served during Eid or on weekends, this dish is all about transforming humble ingredients into a bold, hearty, and satisfying meal.

Known for its zesty tang, earthy spices, and melt-in-your-mouth texture, this dish showcases the essence of Moroccan home cooking — slow, soulful, and deeply flavorful.

     How to Clean Tripe (Essential Step)

Proper cleaning of tripe is crucial for safety, flavor, and texture. Here’s how:

      Cleaning Process:

1. Rinse thoroughly under cold water to remove any surface debris.
2. Soak in vinegar water (1:3 vinegar to water ratio) for 15–20 minutes to eliminate odor and impurities.
3. Scrub with coarse salt or use a small brush to clean the surface texture (especially honeycomb tripe).
4. Blanch in boiling water with lemon slices for 10 minutes.
5. Drain, rinse, and cut into small, bite-sized pieces.

✅ Tip: You can repeat the vinegar soak if the odor is strong. Once cleaned, the tripe should be pale white and scent-free.

 Ingredients

      Main Ingredients:

• 500g / 1.1 lb beef tripe (cleaned and diced)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 large tomato, grated or 3 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp turmeric
• 1/4 tsp ground ginger
• 1/4 preserved lemon, finely chopped (rind only)
• 150ml / 2/3 cup water or broth
• 1 bay leaf
• Salt and pepper to taste
• 1 handful green olives, pitted
• Chopped parsley or coriander for garnish

   Instructions

1. Sauté aromatics:
   In a heavy pot or tagine, heat olive oil over medium heat. Add onion and garlic; cook until soft and fragrant (3–5 min).
2. Build the sauce:
   Stir in tomato, cumin, paprika, turmeric, and ginger. Cook for 5–7 minutes until the tomato breaks down and releases its aroma.
3. Add the tripe:
   Toss in the cleaned, diced tripe and preserved lemon. Stir well to coat all pieces with the spice base.
4. Simmer slowly:
   Add water or broth, bay leaf, salt, and pepper. Cover and simmer on low heat for 45–60 minutes, until the tripe is fork-tender and the sauce is thickened.
5. Add olives & finish:
   In the last 10 minutes, stir in the green olives. Cook uncovered to reduce the sauce slightly and intensify the flavors.
6. Garnish and serve:
   Sprinkle with chopped parsley or coriander and serve hot with Moroccan bread (khobz) or crusty baguette.

    Serving Suggestions

• Serve warm with lemon wedges on the side.
• Pair with a side of Moroccan mint tea or a fresh tomato-cucumber salad.
• Perfect for a traditional Friday meal or festive family gathering.

  Nutritional Benefits (Per Serving – Approximate)

• Calories: 350 kcal
• Protein: 30g
• Fat: 20g
• Carbohydrates: 8g
• Iron: Excellent source
• Collagen & B12: Supports skin, joints, and energy levels

 Tripe is high in protein, collagen, and vitamin B12 — great for digestion, joint health, and energy. It’s also low in carbs and rich in minerals like zinc and selenium.

  Tips & Variations

• Make Ahead: The dish tastes even better the next day.
• Spicy Option: Add harissa or chili flakes for extra heat.
• Regional Style: In some areas, chickpeas or white beans are added.
• Preserved Lemon Alternative: Use lemon zest + juice if needed.

  FAQs

Can I freeze it?
Yes! Store in an airtight container and freeze for up to 2 months.

Can I use lamb tripe instead?
Absolutely. Lamb tripe is slightly more delicate and cooks faster.

What’s the best bread to serve with it?
Traditional khobz is ideal, but pita or sourdough works well too.

Moroccan Tripes (tkelia) recipe, is more than just a dish — it’s a piece of Moroccan heritage. Whether you’re reconnecting with your roots or exploring new culinary traditions, this zesty, slow-cooked tripe with olives and preserved lemon is an unforgettable experience in both flavor and culture.

Try it once, and you’ll understand why it holds such a beloved place at the Moroccan table.

Moroccan Tripes tkelia recipe