Main Meals
Tripe stew
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“You either already love tripe (ulusu) or you’re about to love it!”
Wine/Spirit Pairing
Woolworths Tokara Merlot
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
- mixed vegetables, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
Find more South African recipes here.
Photograph: Myburgh
Production: Khanya Mzongwana
Food Assistant: Ella Maepa
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