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Woolworths Tripe with trimmings

Tripe with trimmings

Tripe with trimmings

Recipe by: Mo Horne
 
For the tripe stew
 1 kg tripe, cleaned and cooked until almost tender
2 T oil
1 onion, chopped
1 green pepper, chopped
1 T roasted masala
2 tomatoes, grated
2 cloves garlic, crushed
1 tsp fresh chopped chilli
500ml beef stock
Salt and pepper
Fresh parsley for garnishing
 
Heat the oil in a pot. Add in the onions and green pepper and allow to cook until translucent. Sprinkle in the roasted masala, stir and allow to cook for  a few seconds.  
Add in the grated tomatoes, garlic and chilli and give it a good mix. Add in the cooked tripe, season with salt and pepper and cover with the stock. Cook until the tripe is completely tender. Garnish with freshly chopped parsley. Serve with WW ready to eat creamed spinach and butternut, as well as chakalaka and Greek salad on the side. 
 
Sisters to make the Greek salad and dressing
Ice berg/Romaine lettuce, chopped
Red onion, sliced into rings
Cucumber, sliced into rounds
Mini rosa/cherry tomatoes, sliced into half
Feta cheese, crumbled
 
For the dressing
Whisk together olive oil, squeeze of lemon juice, 1 tsp oregano, salt and pepper and pour over salad and toss together. 


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