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.
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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.
