Tripe stew

Tripe stew

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 3 hours
  • Woolworths Tokara Merlot

“You either already love tripe (ulusu) or you’re about to love it!”


  • 1 kg lamb tripe, cleaned
  • 1 sprig thyme
  • 2 bay leaves
  • sea salt and freshly ground black pepper, to taste
  • 2 litres beef or lamb stock
  • 4 shallots, peeled and halved
  • 350 g Woolworths baby Apache potatoes
  • 4 T canola oil
  • mashed potatoes, for serving
  • vegetables, for serving

Cooking Instructions

1. Place all the ingredients except the shallots, potatoes and oil in a large saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 2½ hours or until the tripe is tender and fragrant.

2. Add the potatoes and cook for a further 20 minutes, or until soft. Heat a pan and add the oil. Fry the shallots cut-side down for 4–5 minutes or until charred. Add the charred shallots to the tripe and stir through. Simmer for 5 minutes and serve hot with mashed potatoes and vegetables of your choice.

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Photograph: Myburgh
Production: Khanya Mzongwana
Food Assistant: Ella Maepa

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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