By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
233 cal · 120 min
Sheep Tripe Stew
Recipe GLPR9b45d95f2ab394
A traditional African-inspired sheep tripe stew that is tender, flavorful, and packed with protein. The tripe is thoroughly cleaned, boiled until soft, then finished with sautéed onions and potatoes to create a hearty main course that serves eight hungry people.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 kg Sheep tripe
Water
to taste Salt
1 medium Onion, chopped
1 medium Potatoes, chopped
Directions
Rinse the tripe thoroughly under cold running water multiple times. Use your hands and a clean brush to remove any remaining debris, tissue, and impurities. Cut into bite-sized pieces, approximately 2 to 3 inches.
Place the cleaned tripe pieces into a large pot and cover with enough water to submerge completely. Add salt to taste and bring to a boil over medium-high heat.
Reduce heat to medium and allow the tripe to simmer gently. Skim off any foam or impurities that rise to the surface during the first 10 to 15 minutes of cooking.
Continue simmering for approximately 90 minutes, or until the tripe is very tender when tested with a fork. Add more water if needed to keep the tripe covered.
When the liquid level has reduced significantly (roughly to just below the surface of the tripe), add the chopped onion and potato pieces. Stir gently to combine.
Simmer for another 20 minutes until the potatoes are completely cooked through and soft. Taste and adjust salt as needed. The stew is ready to serve when the tripe is fork-tender and the potatoes are fully cooked.
Comments
Sheep tripe is the real hurdle here: you won't find it at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners in Charlotte—you'll need a specialty butcher or ethnic market, a special trip that changes the math for a weeknight. The ingredient list itself is dirt cheap once you have the tripe, and the stated two hours is honest for actual cooking time, though many home cooks will need extra time learning to clean and prep the tripe properly. This is a serious, one-note dish with real cultural roots, not a crowd-pleaser for mixed households, and leftovers keep well if you have the appetite to reheat them. Budget the extra stop and the commitment to tripe's particular texture and flavor, and you've got a legitimate, economical meal.
Sign in or create a free account to add your review.
