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| Place of origin | Morocco |
|---|---|
| Region or state | Zayanes and Khénifra |
| Main ingredients | Tripe |
| Ingredients generally used | Ganglion, caul, lung or heart |
InMoroccan cuisine,Ahriche (ⴰⵃⵔⵉⵛ) is a dish eaten by the tribes ofZayanes andKhénifra. The name is derived from theBerber 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.
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