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Thursday, 12 January 2012

African style Tripe with onions and chilli


2 kg fresh ox tripe. Choose the smoothest thickest pieces you can find. Avoid the frilly sections.
2 large onions chopped
1 clove garlic crushed and chopped.
tbl spoon sea salt
half cup vinegar
half cup red wine
cup water
2 to 3 fresh chillis chopped coarsley, seeds and all.
Tbl spoon coarse black pepper.

If you can buy cleaned tripe, by all means use it. I make it from scratch and can give separate details on how to clean and prepare uncleaned tripe.
The recipe is simple. Bung the whole lot into a pressure cooker and cook for two hours. I have done it on the stove top and you are looking at about 5hrs that way. Overnight bubbling away slowly on a dover stove would be first prize.
When it is cooked reduce the liquid to a thick gravy and serve the meal with rice or mashed potato.

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