Tunisian
Akod
Akod is a Tunisian offal stew cooked slowly in a red harissa and tomato sauce until the tripe and organs are tender. It is served hot with bread to scoop up the thick, spicy sauce.
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Ingredients
- Cleaned lamb tripe300g
- Lamb heart120g
- Lamb liver120g
- Lamb lung or spleen100g
- Dried chickpeas, soaked overnight1/3 cup
- Coarse salt1 tbsp, plus to taste
- White vinegar3 tbsp
- Olive oil3 tbsp
- Garlic cloves, crushed4
- Tomato paste2 tbsp
- Tunisian harissa1 to 2 tbsp
- Ground coriander1 tsp
- Ground caraway1 tsp
- Ground cumin1/2 tsp
- Sweet paprika1 tsp
- Black pepper1/2 tsp
- Bay leaf1
- Water3 cups, plus as needed
- Fresh parsley, chopped1 tbsp
Method
- Rub the tripe well with coarse salt and vinegar, rinse several times under cold water, then drain.
- Place the tripe, heart, and lung or spleen in a pot, cover with water, bring to a boil, and simmer for 20 minutes; drain and rinse.
- Cut the blanched tripe and organs into small bite-size pieces, keeping the liver separate and cutting it into similar pieces.
- Heat the olive oil in a heavy pot over medium heat, add the crushed garlic, and cook for 30 seconds without letting it burn.
- Stir in the tomato paste and harissa, then fry for 3 to 4 minutes until the oil turns deep red and the paste loses its raw smell.
- Add the coriander, caraway, cumin, paprika, black pepper, and bay leaf, and stir briefly to bloom the spices.
- Add the tripe, heart, lung or spleen, soaked chickpeas, and 3 cups water, then bring to a boil.
- Lower the heat, cover partly, and simmer for 1 hour to 1 hour 15 minutes, stirring occasionally and adding a splash of water if the sauce gets too thick before the tripe is tender.
- Add the liver pieces and salt to taste, then simmer uncovered for 12 to 15 minutes until the liver is cooked and the sauce is thick and glossy.
- Remove the bay leaf, rest the akod for 5 minutes, sprinkle with parsley, and serve hot with Tunisian bread.
Common questions
Can I substitute the lamb heart, lung, or spleen in Akod if I can’t find them?
Yes. Use extra tripe plus lamb or beef heart, or replace the lung/spleen with more tripe and a little beef chuck. Keep one strong organ for flavor, but avoid using only liver, which gets crumbly and overpowering.
How long does Akod take from start to finish, including chickpeas?
Plan on about 2 to 2.5 hours total, plus overnight soaking for the chickpeas. The chickpeas and tripe need slow simmering to become tender, so don’t rush the final stew stage.
What are the most common mistakes when cooking Akod?
The biggest mistakes are not cleaning the tripe thoroughly, burning the garlic or tomato paste, and boiling the stew too hard. Also add the liver later if possible, since long cooking can make it grainy and dry.
How should I store leftover Akod, and how long does it keep?
Cool it quickly, then refrigerate in a covered container for up to 3 days. It also freezes well for about 2 months. Reheat gently over low heat with a splash of water, since the sauce thickens in the fridge.
What should I serve with Akod?
Serve it hot with crusty bread, couscous, or a simple Tunisian baguette for scooping up the sauce. Add lemon wedges, olives, or a sharp salad on the side to balance the rich, spicy flavor.