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Ox Tripe with Peanut Butter served with The Trinity

Ox tripe

Ox Tripe with Peanut Butter served with The Trinity
Recipe: Tapiwa Munyawiri

Serves: 6—8
Preparation: 10 minutes
Cooking: 25 minutes
1,5 Litre water
1 kg ox tripe with intestines, cleaned
2 beef stock cubes
50 ml olive oil
300 g carrots, sliced or cubed
1 red onion, chopped
6 cloves garlic, crushed
6 stick celery with leaves, stems sliced (the leaves are also used)
500 g full cream plain yoghurt
250 g peanut butter (unsweetened preferably)
100 ml full cream milk
6 Tbsp (50 g) cake flour
Pap (Trinity)
2 cups water
3 ml salt
10 ml butter or fat
1½ cups ( 225 g) mealie meal
50 g Clover Cheddar cheese, grated
50 g Clover Gouda cheese, grated
50 g Clover Feta cheese, crumbled
Bring the water, tripe and stock cubes to the boil over moderate heat. Boil until the tripe is soft and the water has reduce to very little.
In the meantime, heat the oil in a saucepan and sauté the carrots, onion, celery stems and garlic for 2 minutes, stirring regularly.
Tear the celery heads with your hands and add to the carrot mixture in the pan and sauté for 30 seconds. Remove from the heat and keep aside.
Whisk the yoghurt and peanut butter until smooth. Sift in the flour and fold into the yoghurt mixture.
Gradually add the milk while continuously whisking. Add as much as you prefer this mixture to the cooked tripe. Add the sautéed vegetables and simmer for a few minutes.
In a heavy-bottom saucepan boil the water, salt and butter or fat, and then add the mealie meal. Do not stir.
Cover the saucepan and simmer for 10—15 minutes.
Stir the mixture vigorously to mix the dry meal with the liquid.
Replace the lid and allow to cook over low heat until cooked, about 45—60 minutes.
Remove from the heat and fold in the three cheeses.
Serve the tripe with the cheesy pap.

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