Tripe in tomato and garlic sauce on pasta recipe
After a long simmer, the tripe becomes tender and delicate, taking on the flavours of the sauce and vegetables.
Tripe isn’t everyone’s go-to ingredient, but in South African kitchens, it’s a dish that carries history, culture, and a sense of home. This recipe brings tripe to life in a rich tomato and garlic sauce, paired with hearty vegetables and served over pasta.
Ingredients
- 500g ox or mutton tripe
- 1 litre (4 cups) water
- 45ml (3 tablespoons) oil
- 1 onion, chopped
- 1 green pepper, diced
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 3 baby marrows, sliced
- 1 sachet (405g) All Gold tomato and garlic pasta sauce
- salt and cayenne pepper to taste
Method
1. Cook the noodles in boiling salted water according to the package directions. Drain toss in olive oil and keep warm.
2. Clean tripe thoroughly and cut into small strips, cook tripe until soft (2 hours for mutton, 3 hours for ox). Remove from saucepan and keep warm.
3. Heat oil and fry onions, green pepper, potatoes, carrots and baby marrows for 10 minutes. Mix in cooked tripe, stir-fry for 5 minutes. Add a bit of the stock from the tripe (about ½ cup).
4. Add tomato and garlic pasta sauce. Season to taste and simmer over gentle heat for 20 minutes or until vegetables are cooked. Serve on pasta.
