Spicy tomato tripe
SERVES 6 PREPARATION: 15 MIN COOKING: 3 HR 15 MIN
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,
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.