📝 About This Recipe
A crown jewel of North African festive cuisine, Osban is a labor of love traditionally prepared during Eid al-Adha across Tunisia, Libya, and Algeria. These savory parcels feature cleaned tripe meticulously sewn and stuffed with a rich, aromatic mixture of rice, tender liver, heart, and a garden's worth of fresh herbs. Each bite offers a complex explosion of warm spices and earthy textures, simmered to perfection in a vibrant tomato-based broth.
🥗 Ingredients
The Casing
- 1 kg Sheep or Beef Tripe (thoroughly cleaned, bleached, and cut into 15cm squares)
- 1 set Cotton Thread and Needle (for sewing the pouches)
The Stuffing
- 500 g Lamb Liver and Heart (cleaned and finely diced)
- 1.5 cups Short-grain Rice (soaked for 15 minutes and drained)
- 2 bunches Fresh Parsley (very finely chopped)
- 1 bunch Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Mint (finely chopped)
- 4-5 stalks Green Onions (finely sliced)
- 1/2 cup Chickpeas (soaked overnight or canned)
- 1-2 tablespoons Harissa Paste (adjust based on heat preference)
- 1/4 cup Olive Oil (extra virgin)
- 2 tablespoons Tabil Spice Mix (coriander, caraway, garlic, chili)
The Braising Liquid
- 3 tablespoons Tomato Paste
- 1 large Onion (grated)
- 1 teaspoon Turmeric
- 1 teaspoon Red Chili Powder (sweet or hot)
👨🍳 Instructions
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1
Begin by cleaning the tripe exceptionally well. Scrape it with a knife under running water and soak in a mixture of lemon juice, vinegar, and salt for 30 minutes until white and odorless.
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2
Cut the cleaned tripe into roughly equal squares or rectangles (about 15x15 cm). You will need two pieces for each 'pouch' or one large piece folded over.
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3
Prepare the stuffing by combining the diced liver, heart, soaked rice, chopped parsley, cilantro, mint, green onions, and chickpeas in a large mixing bowl.
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4
Season the stuffing with the Tabil spice mix, salt, black pepper, harissa, and olive oil. Mix thoroughly by hand to ensure the spices are evenly distributed.
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5
Using a needle and sturdy white cotton thread, sew the edges of two tripe pieces together to form a small bag, leaving an opening at the top for the filling.
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6
Loosely fill each pouch with the rice and meat mixture. Do not overstuff, as the rice will expand during cooking and may cause the tripe to burst.
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7
Sew the opening shut to completely seal the Osban. Repeat until all stuffing and tripe pieces are used.
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8
Use a toothpick or a clean needle to prick each stuffed pouch 3-4 times. This allows steam to escape and prevents bursting.
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9
In a large heavy-bottomed pot, sauté the grated onion in a splash of olive oil until translucent. Stir in the tomato paste, turmeric, and chili powder for 2 minutes.
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10
Carefully place the Osban pouches into the pot and add enough boiling water to fully submerge them. Season the broth with a pinch of salt.
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11
Bring to a boil, then reduce the heat to medium-low. Cover and simmer gently for 90 to 120 minutes.
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12
Check for doneness by piercing the tripe with a fork; it should be tender and the rice inside fully cooked. The sauce should be thick and reduced.
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13
Carefully remove the Osban from the pot. Before serving, snip and remove all the cotton threads.
💡 Chef's Tips
Cleaning is key: use coarse salt and vinegar to scrub the tripe until it is pristine white. Don't pack the rice tight; it needs room to grow or the bags will explode like balloons. If you can't find Tabil, a mix of ground coriander, caraway seeds, and garlic powder works well. You can add a handful of chopped spinach or chard to the stuffing for extra moisture and nutrients. Save the cooking broth! It is incredibly flavorful and can be used to cook couscous or as a soup base.
🍽️ Serving Suggestions
Serve hot atop a bed of fluffy steamed Couscous. Pair with a side of 'Slata Mechouia' (Tunisian grilled pepper salad) for a smoky contrast. Accompany with a bowl of the reduced cooking broth and plenty of crusty bread. Serve with a side of spicy pickled vegetables (Turshi) to cut through the richness. A glass of cold buttermilk (Lben) is the traditional beverage of choice for this hearty meal.