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South African

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45 minutes

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Tripe stew

South African

Tripe stew

3 hours

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Tripe stew

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 3 hours

Ingredients

1 kg lamb tripe, cleaned
1 sprig thyme
2 bay leaves
sea salt and freshly ground black pepper, to taste
2 litres beef or lamb stock
4 shallots, peeled and halved
350 g Woolworths baby Apache potatoes
4 T canola oil
mashed potatoes, for serving
mixed vegetables, for serving

Method

1. Place all the ingredients except the shallots, potatoes and oil in a large saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 2½ hours or until the tripe is tender and fragrant.

2. Add the potatoes and cook for a further 20 minutes, or until soft. Heat a pan and add the oil. Fry the shallots cut-side down for 4–5 minutes or until charred. Add the charred shallots to the tripe and stir through. Simmer for 5 minutes and serve hot with mashed potatoes and vegetables of your choice.

Find more South African recipes here.

Photograph: Myburgh
Production: Khanya Mzongwana
Food Assistant: Ella Maepa