Moroccan Douara (Moroccan Tripe & Offal Stew)

If you’re looking for an authentic Moroccan comfort food, Douara is a traditional dish prepared with lamb tripe and offal, slow-cooked in a rich tomato and herb sauce. Popular during Eid al-Adha and family gatherings, this hearty recipe is packed with bold Moroccan flavors and is best enjoyed with fresh Moroccan bread.

Prep Time

• Preparation: 30 minutes
• Cooking: 1½–2 hours
• Servings: 4–6

Ingredients

For the Douara

• 1 kg cleaned lamb tripe and offal (Douara)
• 1 onion, finely chopped
• 1 bunch fresh cilantro and parsley, finely chopped
• 5 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp vegetable oil

Spices

• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tsp black pepper
• 1 tsp ground coriander
• 1 tsp salt (or to taste)
• ½ tsp turmeric
• ½ tsp ground ginger (optional)

Instructions

Step 1

Clean the tripe and offal thoroughly and cut them into bite-sized pieces.

Step 2

Heat the olive oil and vegetable oil in a large pot. Add the chopped onion and cook until softened.

Step 3

Stir in the garlic, cilantro, parsley, paprika, cumin, black pepper, ground coriander, turmeric, ginger (if using), and salt. Cook for 2–3 minutes until fragrant.

Step 4

Add the tripe and offal, mixing well so they are fully coated with the sauce.

Step 5

Pour in enough water to cover the meat. Cover and simmer over medium-low heat for 1½–2 hours, or until the tripe is tender and the sauce has thickened.

Step 6

Taste and adjust the seasoning if needed. Sprinkle with a little extra chopped parsley before serving.

Tips

• Cleaning the tripe thoroughly is the key to the best flavor.
• Cook slowly for tender, melt-in-your-mouth results.
• Serve hot with fresh Moroccan bread to enjoy every bit of the rich sauce.
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