Ingredients

Method

• 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
• vegetables, for serving

Method

Ingredients

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