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Boubooka de tripes et courgettes
Une boubooka épicée à base de tripes et poumons, mijotée avec des pois chiches, des courgettes et une sauce tomate relevée. Idéale pour les amateurs de plats traditionnels maghrébins, cette recette se prépare en moins de deux heures avec un autocuiseur.
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Cost Breakdown
Critical Success Points
- • Blanchir les tripes et les poumons
- • Faire revenir les aromates
- • Cuisson sous pression
- • Cuisson finale à découvert
Safety Warnings
- • Attention à l'eau bouillante lors du blanchiment des abats.
- • Manipulez l'autocuiseur avec précaution : libérez la pression avant d'ouvrir.
- • L'huile chaude peut provoquer des brûlures; utilisez des maniques.
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