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12 novembre 2011 6 12 /11 /novembre /2011 14:03

 

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Today, I present you a typical Moroccan dish that we prepare on

the occasion of El Eid, a recipe using lungs and tripe from sheep,

with onion, garlic, parsley, coriander and spices.

 

I invite you to watch the video at the end of the article

 




 

 

The video

 

 

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M
<br /> I too am in florida, so we too got everything! I have never made the lungs and intestine before. I don't know if i did the right thing or not but i also added the heart, kidneys, and liver. My<br /> family liked it so thanks for another great recipe!!!You always do a great job! God bless to you and yours!!!<br /> <br /> <br />
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A
<br /> Thanks for your quick answer. bsahetkom w kol 3am wentom bkhir.We did the same thing but not in the farm just at the meat market but they refuse to give us just heart+kidneys ( things I dont like<br /> lol)even the fat (la crepine) it's not allowed for business (no boulfaf either hhh).How we can find a farme here?<br /> Thanks for your time.I like your blog!<br /> <br /> <br />
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A
<br /> What's a great dish!yum. Please how did you got the tripe in USA.I never find it in Michigan...Thanks for the recipe<br /> <br /> <br />
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S
<br /> <br /> Hi Amelia, I sacrifice my own sheep, so I have the head, the legs, the tripe and eeeeeverything, I make you jalous right ?? No I am kidding, it's true we had the chance to find a big Arabic farm<br /> , where a lot of muslims sacrifice their sheeps. We are lucky here in Florida.<br /> <br /> <br /> <br />
S
salut,j&#39;adore t9elia 3tak allah saha !
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A
we have a different version and it&#39;s called bopis =)
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