- 1 kg tripe
- sea salt and white pepper, to taste
- For the ujeqe:
- 1 kg + 125g cake flour
- 2 t instant dry yeast
- 2 t salt
- 4 t sugar
- 300 ml warm water
1. Rinse the tripe under cold running water to thoroughly clean it. Place tripe in a large saucepan and add enough water to cover it. Cook for 3 hours until softened.
2. To make the ujeqe, grease an enamel bowl with butter. Sift the dry ingredients and mix them in a separate bowl.
3. Knead until the dough is combined and does not stick to your hands (about 8 minutes). Transfer the dough to the greased bowl, cover with clingwrap and place in a warm spot to rise.
4. Knock down the risen dough and transfer into a large bowl.
5. Fill a large saucepan with water and place the greased bowl inside. The water should come halfway up the sides of the bowl. There should be enough water to create the steam that will cook the bread, but the water shouldn’t wet the bread.
6. Cover with the lid and steam for at least an hour or until cooked. To test if the bread is ready, a knife inserted into the centre should come out clean.