Tripe: A lip-smacking delicious and nutritious treat

Tripe. It’s a word that, for some people, conjures up images of offal and something to be avoided rather than savoured. But hidden beneath its unappealing exterior lies a world of culinary possibilities. With a little love and care, tripe can be transformed into a dish that is both delicious and nutritious.

So, let’s take a journey into the wonderful world of tripe, and discover the magic that lies within.

Prepare with care

Pumla Brooke-Thomae, the founder of PumlasFood and a cookbook author based in Gqeberha in the Eastern Cape, stresses the need to thoroughly clean tripe before utilising it in any dish.

She explains that people often rush the cooking process, resulting in rubbery, chewy tripe that is unpleasant to eat. Or, your meal can have a sandy texture because the tripe wasn’t cleaned correctly.

When it comes to tripe, certain people favour traditional, unadulterated flavours, while others choose the spicier, more contemporary versions, adds Brooke-Thomae.

She says, “The most common cooking methods of cooking it in South Africa are slowly simmered in low heat over an open fire or on a stovetop. A special technique for me is to cook it in a cast iron pot called ‘unopotyi’ over a fire, ” she says.

“I still enjoy the smoky flavour the fire gives off. I am also a fan of the nutritional extra iron cast irons tend to impart to the food during this cooking technique. The flavour slaps differently when this dish is cooked this way.”

Pumla Brooke-Thomae

Benefits of tripe

According to Mpho Tshukudu, a registered dietitian and spokesperson for the Association for Dietetics in South Africa (Adsa), tripe is a meat that is low in fat and high in protein. It is also a valuable source of minerals such as iron, calcium, magnesium, zinc, and selenium, as well as vitamin B12.

“Clean it well to remove the debris. Boil for 3.5 to 4 hours until tender.”

To avoid food illness, Tshukudu advises that it must be well-cleansed before being cooked for human consumption.

She says that it is good for many body processes.

“Compared to other meats, it [tripe] is low in fat and higher in some mineral content.”

“[It provides] protein for muscle building and growth, iron and vitamin B12 to prevent anaemia and provide energy, calcium and magnesium for bone health and zinc and selenium for immune health.”

Mpho Tshukudu

Suggestions for preparation

Tshukudu suggests adding salt and other seasonings like spices and herbs to vegetables and beans while cooking tripe.

She suggests pairing it with samp and beans, sorghum, or making tripe and trotters curry with butter beans.

Meanwhile, Nondybeo Mgoboza, the head chef at Bertha House in Mowbray, Cape Town, suggests pairing your dish with dumplings and a selection of vegetables. Alternatively, you can enjoy it with maize meal stiff pap or uphuthu/dry pap accompanied by vegetables.

“Green vegetables, like spinach, cabbage (green and red) stir-fry or grilled baby marrows together with eggplant, robot peppers and green beans, pair well on the side.”

Nondyebo Mgoboza

Tantalising tripe recipe by Nondyebo Mgoboza

Ingredients

• Ox tripe, 2kg (or use any)
• 2 onions, divided
• 1 bay leaf
• ½ green, red pepper
• 1 tbsp medium curry powder
• 1 tsp BBQ spice
• 2 tbsp crushed garlic and ginger (divided).
• Salt and pepper to taste
• 1 tbsp mixed herbs
• 2 chopped tomatoes
• 2 beef stock cubes
• Tomato paste
• 1 thumb-size ginger
• Water to cook your tripe
• And vinegar to wash your tripe

Method

• Thoroughly clean your tripe.
• Cook with water, onion, and garlic (half a portion).
• Once cooked, and the water has evaporated, add oil and fry for a bit.
• Add your spices and continue to stir for a few minutes.
• Add remaining onion, garlic and ginger and continue to stir.
• Finally, add tomato, tomato paste, and beef stock cubes, and simmer for 2 hours.

Chef’s tip: Enjoy it hot/warm. This recipe serves 10 people.

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