1
Jan
2007
(Stewing)
Ingredients:
- 100 g (4 oz) tripe
- salt to taste
- 25 g (1 oz) chopped onion
- 1/2 blade chives, chopped
- 1 hot pepper, deseeded (whole)
- 25 ml (1,5 tbsp.) oil
- 15 ml spoon (1 tbsp.) sugar
- 50 g (2 oz) green pigeon peas
- 500 ml (1 pt) water or coconut milk
- 100 g (4 oz) pumpkin, peeled and diced
- 100 g (4 oz) tannia, peeled and diced
- 100 g (4 oz) potatoes, peeled and diced
| Method: |
| Wash tripe and drain. Season with salt, onion, chives and hot pepper. Allow to stand for 20-30 minutes, then remove seasoning. Heat oil in a frying pan. Add sugar and cook gently until dissolved. Add tripe and fry until golden. Add peas and cook gently for about 5 minutes, stirring occasionally. Gradually add 250 ml (1/2 pt) of the water or coconut milk, stirring constantly. Simmer gently, covered, for about 1 hour. Add the remaining ingredients and more salt, if required. Simmer, covered, for another 15-20 minutes, adding more water if necessary to prevent drying out. Serve hot.Serves 2-3. |
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