Algerian Cuisine Cuisine Algerienne by Farid ZADI

Chtithat el Kercha/ El Bekbouka, Algerian Spicy Tripe, Tripe en Sauce

This is a very common dish found in Algerian restaurants in France. Chick peas are a common addition. I did not add any chickpeas, but you can if you like.

Dersat el'sane, Algerian Spicy Beef Tongue, Langue de Boeuf en Sauce

I prefer to serve dishes with a red sauce like this on darker colored plates, preferably earth toned. Even a little splatter of red sauce on the sides of a light colored plate does not look so nice to me. But we did not have a darker colored plate, so here you are.

It's taking me longer to post all the recipes from the Iftar photo than it did me to cook them!

Ingredients:

1 beef tongue (boil in water for about 20 minutes, peel off the skin with a very sharp knife)
750 gr- 1kg de langue de boeuf

3 tomatoes concassee
3 tomates

2 red bell peppers chopped
2 poivrons rouges hachees

1 onion chopped
1 oignon hache

2 carrots cut into rounds
2 carrottes coupees en rondelles

1 branch of celery chopped
1 branche de celeri hache

2 bay leaves
2 feuilles de laurier

Optional herbs include thyme, basil, flat leaf parsely or coriander leaf.

Vineger or lemon juice
Vinaigre ou jus de citron

Spices my ras el hanout or you can keep it simple and use cumin, paprika and turmeric.

Salt and pepper
Sel et poivre

Olive oil
Huile d'olive

(other versions include olives, chick peas, garlic or artichokes)