African Tripe Stew Recipes

AFRICAN TRIPE STEW

Steps:

• Place tripe and salt in large saucepan.
• Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.
• Just before meat is ready, heat 1 cup salted water in a medium saucepan.
• Add collard greens, cover and cook over medium heat about 5 minutes or until tender.
• Drain and discard liquid.
• Add greens to tripe mixture.
• Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.
• Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.
• Add to tripe mixture; stir to combine.
• Simmer for 1 hour uncovered.
• Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion.

IRISH TRIPE STEW

Steps:

• Cut tripe into 1 inch squares or there abouts. (To your liking).
• Cover with cold water (at least one1 inch over top of tripe.).
• Cut onion into quarters and add to tripe.
• Cut up carrot and add to tripe.
• Bring to a boil uncovered and simmer on medium low about 2 hours.
• There should be enough liquid left to cover the tripe.
• Add the butter.
• When butter is melted add the flour and water mixture slowley to thicken.
• Add salt and pepper to taste.and cook about 5 minutes on low.