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,

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.