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Tripe with Tomato

Tripe with Tomato

Tripe with Tomato
Recipe by Daleen van der Merwe

Serves: 4
Preparation: 10 minutes
Cooking: ½ hours

1 kg honeycomb tripe, cut into strips

5 ml salt
3 Tbsp olive oil
1 onion, chopped
1 carrot , diced
3 celery sticks, thinly sliced
all of the best green leaves you've saved from the celery, chopped
3  cloves garlic, chopped
2 Tbsp vinegar
2 cups tomato purée
1 cup warm water
¼ t chilli flakes
3 whole cloves
6 mint leaves chopped
extra mint, to garnish
grated  Parmesan or Pecorino cheese for serving (optional)
cooked pasta or rice for serving

Place the tripe stripes in a saucepan and cover with water, add salt. Bring to a boil, lower the heat and simmer, covered, for 1½—2 hours (50 minutes in pressure cooker). Add more water if needed, Check for tenderness. When soft, drain the tripe.

 Heat a saucepan and add the oil, sauté the onion and carrots with the crushed garlic until withered. Add the celery with the leaves and garlic and cook for 4 minutes more.

Add the tripe, stir and heat to medium high. Add the vinegar and cook to reduce. Add the tomato purée, warm water, chilli flakes and cloves. Reduce to simmer, cover and cook for 30 minutes.

Remove the lid and continue cooking for another 5-10 minutes until the sauce becomes concentrated, adjusting with salt if needed. Remove from the heat and stir in the chopped mint leaves.

Serve with the cheese, if used, and pasta or rice.

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