Spicy tomato tripe

SERVES 6 PREPA­RA­TION: 15 MIN COOK­ING: 3 HR 15 MIN

Drum Food - - CONTENTS -

2kg un­cooked tripe

30ml (2T) oil

200g chorizo sausage, sliced 2 onions, sliced

4 gar­lic cloves, sliced

15ml (1T) smoked pa­prika

5ml (1t) chilli pow­der

10ml (2t) co­rian­der pow­der

5ml (1t) cumin pow­der

10ml (2t) turmeric pow­der

1 can (400g) chopped to­ma­toes 500ml (2c) chicken stock

1 each red and green pep­per,

chopped

30ml (2T) sugar salt and pep­per hand­ful pars­ley, chopped stiff pap to serve

1 Clean the tripe un­der cold run­ning wa­ter then put it in a bowl of cold wa­ter for a few min­utes. Rinse well and cut into pieces.

2 Put the tripe in a large pot, cover with cold wa­ter and bring to the boil. Boil for 1 minute then pour out the dirty wa­ter. Add fresh wa­ter to the same pot, once again cov­er­ing the tripe. Bring to the boil and then re­duce the heat. Sim­mer for 3 hours.

3 In another pot, add the oil and sauté the chorizo and onions. Stir and cook un­til golden brown. Add the gar­lic and spices and cook un­til fra­grant.

4 Stir in the to­ma­toes, stock and pep­pers. Con­tinue cook­ing un­til the mix­ture thick­ens. Add the sugar and sea­son with the salt and pep­per.

5 Add the tripe to the spice pot and sim­mer for 10 min­utes. Gar­nish with pars­ley and serve with stiff pap.

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