In Xitsonga, we call this 'Malusu/Muhori'. It's a beloved South African dish cooked in stock with onions, some garlic, and chili if you like. Traditionally, it's served with Pap, but today I opted for steamed bread. What do you call this in your language, and what do you serve it with? 😃
Chefadora AI has the answer - timers, swaps, step-by-step help.
Clean the tripe thoroughly under running water.
Cut the tripe into bite-sized pieces.
In a large pot on medium-high heat with some oil, add chopped onions and garlic.
Saute until they are see-through. Add in dry thyme, mixed herbs, curry powder, paprika, and bay leaves.
Saute until spices are fragrant.
Add the tripe and mix until the spices coat it completely.
Add tomato paste and liquid beef stock.
Reduce the stove to low heat, cover, and slow cook for 3-4 hours.
After four hours, you'll notice a layer of fat on the surface. Use the spoon to scoop them out.
At this stage, you can season with salt and pepper if needed.
Serve it warm.
For extra flavor, add a bay leaf or two while cooking.
Ensure the tripe is thoroughly cleaned to avoid any unpleasant odors.
What is tripe?
Tripe is the edible lining from the stomachs of various farm animals, commonly cows.
How do you clean tripe?
Rinse the tripe under running water and scrub it with salt or vinegar to remove any impurities.
Can I add other spices?
Yes, you can add spices like bay leaves or black pepper for additional flavor.
What can I serve with tripe?
Tripe is traditionally served with Pap, but you can also serve it with steamed bread or rice.
Is tripe healthy?
Tripe is a good source of protein and essential nutrients, but it should be consumed in moderation due to its cholesterol content.
