Lifestyle
Celebrate World Tripe Day with this uniquely African dish
South Africans have a long-standing appreciation for tripe due to its deep cultural roots and its place in traditional cuisine.
Celebrate World Tripe Day with this hearty and delicious African-style tripe served with pap and Waldorf salad. Recipe compliments of Royco.
Ingredients
- 1kg sheep or beef tripe
- 60ml oil /olive oil
- 1 large onion finely chopped
- 3 cloves garlic crushed
- 2 carrots peeled and chopped
- 1 can chopped tomatoes
- 2 cans chickpeas drained
- 1 packet of Royco Beef and Rosemary Wet Cook-in-Sauce
- 1 litre of water
- salt and pepper to taste
- fresh parsley to garnish
For the pap:
- 2 litres water
- 2 tbsp Royco Cream of Chicken Packet Soup
- 350g white star super maize meal
- 1 carrot grated
- handful green beans chopped
- 2 zucchinis chopped
- 50g butter
- 125ml grated cheddar cheese
- black pepper
For the Waldorf salad:
- Apples chopped
- 2 sticks celery sliced
- handful toasted walnuts
- grapes
- lettuce chopped
- fresh parsley chopped
- 1 cup mayonnaise
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Clean the tripe and remove any excess fat.
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Heat oil in a deep heavy based pan and sauté onion, then add garlic and carrots and sauté for 3 minutes.
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Add tripe, water, tomatoes, chickpeas and Royco Beef and Rosemary Wet Cook-in-Sauce and cook for 1 hour or until tripe is tender.
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Season with salt and pepper.
For the pap:
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In a pan bring water and Royco Cream of Chicken Packet Soup to the boil.
- Add the vegetables and cook for 3 minutes, then slowly add the maize meal using a hand whisk to stir.
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Cover and cook for 15 minutes and keep stirring continuously (at this stage use a wooden spoon to stir).
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Add butter and cheese and pepper.
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Tip the pap into a lightly oiled glass dish and flatten with a wet spoon.
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Slice pap and serve with tripe.
- Garnish with parsley.
For the Wardorf salad:
1. Mix all ingredients together.
