Tripe & Bean Stew · Market Food
Fasulia bil Kersha
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The tripe simmers alone in water for nearly two hours before the beans and tomato sauce even go in, to coax it fully tender.
Beef or lamb tripe is cut into spoon-sized pieces and simmered for hours with white kidney beans, onion and garlic, then finished in a spiced, spicy tomato sauce. It's the kind of slow, inexpensive stew found simmering in pots at Tripoli's old-town eateries.
Why it's made this way: Nose-to-tail cooking runs deep in Tripolitanian home kitchens, and fasulia bil kersha turns an inexpensive cut into a warming, market-stall staple during Libya's cooler months.
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Part of World of Street Food — 3248 dishes from 118 countries.
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