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Loading...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
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
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.
