Name: Classic South African Tripe Stew
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: South African
Ingredients: 2 lb cleaned honeycomb tripe, cut into 1-inch pieces; 2 tbsp white vinegar; 1 tsp salt; 4 cups water; 3 tbsp vegetable oil; 2 large yellow onions, finely chopped; 4 garlic cloves, minced; 1 tbsp grated fresh ginger; 2 tbsp mild curry powder; 1 tsp smoked paprika; 1/2 tsp ground coriander; 2 tbsp tomato paste; 3 medium ripe tomatoes, chopped; 3 cups beef stock; 2 bay leaves; 1 tsp dried thyme; 1-2 green chilies, slit (optional); Salt and black pepper to taste; 1/4 cup chopped fresh parsley or coriander, for garnish

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A beloved South African comfort dish, this slow-simmered tripe stew turns humble honeycomb tripe into a rich, deeply savory bowl that's traditionally ladled over soft maize porridge (pap) or steamed rice. Warming curry and paprika build a fragrant base while tomatoes and onions melt into a thick, glossy sauce.

Prep Time25 mins

Cook Time180 mins

Total Time205 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

320 kcalCalories
14 gFat
4 gSaturated Fat
12 gCarbs
3 gFiber
5 gSugar
35 gProtein
580 mgSodium
420 mgPotassium
110 mgCalcium
3 mgIron
18 mgVitamin C
85 mcgVitamin A

Ingredients

For the tripe

2 lb cleaned honeycomb tripe, cut into 1-inch pieces
2 tbsp white vinegar
1 tsp salt
4 cups water

Honeycomb tripe

White vinegar

Salt

Water

For the stew base

3 tbsp vegetable oil
2 large yellow onions, finely chopped
4 garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp mild curry powder
1 tsp smoked paprika
1/2 tsp ground coriander
2 tbsp tomato paste
3 medium ripe tomatoes, chopped
3 cups beef stock
2 bay leaves
1 tsp dried thyme
1-2 green chilies, slit (optional)
Salt and black pepper to taste
1/4 cup chopped fresh parsley or coriander, for garnish

Vegetable oil

Yellow onion

Garlic cloves

Fresh ginger

Mild curry powder

Smoked paprika

Ground coriander

Tomato paste

Ripe tomatoes

Beef stock

Bay leaves

Dried thyme

Green chilies

Black pepper

Fresh parsley

Directions

Rinse the tripe pieces under cold water, then place in a large pot with the vinegar, salt, and 4 cups water. Bring to a boil and simmer uncovered for 30 minutes; drain and rinse to remove any impurities.
Return the parboiled tripe to the pot, add the 3 cups beef stock and bay leaves, and simmer covered for 90 minutes, or until the tripe is tender when pierced with a fork.
While the tripe cooks, heat the oil in a heavy saucepan over medium heat. Add the onions and cook for 6-8 minutes until soft and golden.
Stir in the garlic, ginger, curry powder, paprika, and coriander. Cook for 1 minute until fragrant, stirring constantly.
Add the tomato paste and chopped tomatoes; cook for 5 minutes until the mixture thickens and the oil begins to separate at the edges.
Pour the tomato base into the pot with the tripe, add the thyme and chilies if using, and simmer uncovered for 45-60 minutes until the sauce is rich and reduced to a thick gravy.
Season with salt and pepper, remove the bay leaves, and stir in most of the fresh herbs.
Ladle the stew into warm bowls over soft pap or rice, scatter the remaining herbs on top, and serve hot.

Cook’s Notes

Always clean tripe thoroughly by parboiling with vinegar first; this removes odor and any residue.
For a faster version, cook the tripe in a pressure cooker for 35-40 minutes instead of 90.
Add a handful of chopped green peppers or spinach in the last 15 minutes for extra color and nutrition.
Leftover stew tastes even better the next day as the flavors deepen overnight.
Serve with traditional pap, steamed white rice, or crusty bread to soak up the sauce.

DinnerSavoureux