Appetizers & nibbles
Tripe skewers (kiran ciki)
Cleaned beef tripe marinated with chili and onion, then grilled over wood fire. These street-food skewers are very popular, crispy on the outside and tender inside.
Ingredients
Ingredients
Spices & seasoning
On the side
Instructions
- Rinse the tripe in cold water, then cut it into pieces 3 to 4 cm wide.
- Bring a pot of water to a boil, drop the tripe in for 10 minutes, then drain.
- Finely chop the onion and crush the chili with the salt and cumin.
- Toss the tripe with the onion, crushed chili, oil and pepper, then let marinate for 1 hour in the fridge.
- Thread the pieces onto wooden skewers that have been soaked beforehand.
- Grill the skewers on a barbecue or a very hot grill pan for 3 to 4 minutes per side, until nicely browned.
- Serve right away with a few lemon wedges.
Variations and tips
Oven version. On a rack in the oven at 220 °C, allow 15 minutes, turning halfway through.
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Original Ecomely recipe.