Tripe Stew
A taste of culture, served with soul.
Serves: 6-8
Ingredients:
For the tripe:
- 1.5 kg cleaned beef tripe, cut into bite-sized pieces
- 2 litres water, plus extra as needed
- 2 bay leaves
- 1 large onion, quartered
- 2 tsp salt, or to taste
For the stew:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 green pepper, diced
- 3 garlic cloves, finely chopped
- 1 tbsp grated fresh ginger
- 2 tbsp mild curry powder
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1 x 410 g tin chopped tomatoes
- 500 ml reserved tripe cooking liquid
- 1 beef stock cube, optional
- Salt and freshly ground black pepper, to taste
- Fresh parsley or coriander, roughly chopped
To serve:
- Steamed bread, pap or samp
How To Make Tripe Stew
1. Rinse the tripe thoroughly under cold running water. Place it in a large pot with the water, bay leaves, quartered onion and salt.
2. Bring to the boil, skim away any foam, then lower the heat. Cover and simmer for 2 1/2-3 hours, or until tender. Add more water when necessary. A pressure cooker may be used to shorten the cooking time.
3. Drain the tripe, reserving 500 ml of the cooking liquid. Discard the bay leaves and onion.
4. Heat the oil in a clean pot. Fry the chopped onion and green pepper until soft. Add the garlic and ginger and cook until fragrant.
5. Stir in the curry powder, ground coriander, smoked paprika and tomato paste. Cook for 1-2 minutes to toast the spices.
6. Add the chopped tomatoes, reserved cooking liquid and stock cube, if using. Simmer for 10 minutes until the sauce begins to thicken.
7. Add the cooked tripe and simmer uncovered for 25-30 minutes, allowing the flavours to develop and the sauce to become rich. Season to taste.
8. Finish with fresh herbs and serve hot with steamed bread, pap or samp.