Wet fry tripe

To clean tripe effectively, rinse it under running water until it is free of any impurities. You can also soak it in a mixture of vinegar and water for about 30 minutes to help remove any strong odors.

Tripe should be boiled for about one and a half hours or until it becomes tender. If it seems dry during cooking, you can add a bit of water to keep it moist.

While traditional wet fry tripe uses animal tripe, you can create a vegetarian version by substituting the tripe with mushrooms or tofu, and using vegetable stock cubes instead of chicken stock cubes.

To store leftover wet fry tripe, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.

Wet fry tripe pairs wonderfully with ugali, rice, or chapati. You can also serve it with a side of sautéed vegetables or a fresh salad to balance the richness of the dish.