Tripe with Chickpeas – Kirscha Bil Hommus

Soak the chickpeas in enough cold water for one night.

The following day, rinse the tripe well and boil it in a saucepan with water for ten minutes. Remove and cut into bite-sized strips. Mix with salt, pepper and crushed garlic, let rest.

Fry the onion in oil, add the tripe strips and roast for five minutes. Add tomato puree and harissa to the frying pan, sauté briefly. Drain the chickpeas and add to the frying pan with the clear soup. Make forty-five min, add chopped cilantro in the last five min.

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