Morocco
Ahriche
A Moroccan dish of tripe—ganglion, caul, lung, or heart—wound with intestines on an oak stick and cooked over hot coals, eaten by the Zayanes and Khénifra tribes.
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About this dish
The name is derived from the Berber word for stick; this is in reference to the dish's manner of cooking. It is a dish of tripe usually consisting of ganglion, caul, lung or heart of an animal wound with intestines on a stick of oak and cooked on hot coals.