Moroccan · Main course
Bakbouka (Stuffed Lamb Tripe Roll)
Bakbouka is a showpiece of Aïd nose-to-tail cooking — the lamb's stomach and intestines cleaned and stuffed with a spiced mix of chopped offal, herbs and a little rice, then rolled, tied and gently simmered or baked until sliceable. Cut into thick rounds, it reveals a marbled, savoury filling that rewards the patient work of preparing it.
- Prep
- 90 min
- Cook
- 120 min
- Total
- 210 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 1 lamb stomach and a length of intestine, cleaned
- 500 g mixed offal (liver, heart, lung), finely chopped
- 100 g rice, rinsed
- 2 onions, finely chopped
- 1 large bunch parsley and coriander, chopped
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne
- 4 tbsp olive oil
- Salt and black pepper
Method
- 1
Clean the casing
Scrub the stomach and intestine inside and out with salt and vinegar until immaculate, then rinse well.
- 2
Make the stuffing
Mix the chopped offal, rice, onion, herbs, cumin, paprika, cayenne, olive oil, salt and pepper into a loose filling.
- 3
Stuff and tie
Fill the stomach (and any intestine) about two-thirds full to allow for the rice swelling, then sew or tie it closed and shape into a roll.
- 4
Simmer gently
Lower into simmering salted water or a light tomato broth and cook very gently for about two hours, pricking occasionally to release steam so it doesn't burst.
- 5
Rest and slice
Lift out, rest 15 minutes, then cut into thick slices and serve with bread and the cooking broth.
Chef's tips
- Fill loosely — rice expands a lot, and an over-packed casing will split as it cooks.
- Prick the roll now and then during cooking to let trapped steam escape safely.
- Keep the simmer gentle; a hard boil bursts the delicate casing and spills the filling.
Frequently asked questions
How is bakbouka different from osban?
They overlap; osban usually refers to smaller stuffed-sausage links, while bakbouka is the larger stuffed stomach roll. Both share a spiced offal-and-rice filling.
Can I bake it instead?
Yes; after a partial simmer, finish it in a covered dish in the oven at 170°C so the outside firms and lightly browns.