African Tripe Stew Recipes

AFRICAN TRIPE STEW

Steps:

• Place tripe and salt in large saucepan.
• Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.
• Just before meat is ready, heat 1 cup salted water in a medium saucepan.
• Add collard greens, cover and cook over medium heat about 5 minutes or until tender.
• Drain and discard liquid.
• Add greens to tripe mixture.
• Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.
• Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.
• Add to tripe mixture; stir to combine.
• Simmer for 1 hour uncovered.
• Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion.

SPANISH TRIPE STEW WITH CHICK PEAS, CHORIZO AND PAPRIKA

Steps:

• Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
• Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine. Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
• After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more. Remove the chorizo and slice it. Return it to the pot and serve.
• Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994

DOBRADA (TRIPE STEW)

Steps:

• Soak the dried chickpeas overnight.
• Salt and pepper the tripe and pork and toss them with the flour.
• Heat the olive oil in a stew pot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
• Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine.
• Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
• After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more.
• Remove the chorizo and slice it. Return it to the pot and serve.

AFRICAN STEW

Steps:

• Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
• Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
• Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.

AFRICAN FISH STEW

Steps:

• Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add seafood stock and tomato paste. Add bok choy, garlic, gumbo file, salt, pepper, and saffron; cook and stir until well incorporated, about 5 minutes. Add tilapia. Let simmer until flavors blend and fish flakes easily with a fork, 15 to 20 minutes.