• 600g of tripe (boiled)
  • 2 medium sized aubergines
  • 250g of tomato sauce
  • 1 spoonful of sugar
  • 2 spoonfuls of almonds (toasted and chopped)
  • 1 onion – some cinnamon
  • Seed oil – salt – pepper


Fry the aubergines in seed oil (cut into cubes). Stir fry the onion (finely chopped) in a pan and, when browned, add the tomato sauce. Cook for a few minutes, then add the boiled tripe (cut into small pieces) and the cubes of aubergines to the sauce. Add salt and pepper, sprinkle with sugar, a little cinnamon and finally the almonds. Continue cooking for 5 minutes and then put the pan into the oven (pre-heated) for a further 10 minutes.
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