African Tripe Stew

1. 1

   Place tripe and salt in large saucepan.

2. 2

   Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.

3. 3

   Just before meat is ready, heat 1 cup salted water in a medium saucepan.

4. 4

   Add collard greens, cover and cook over medium heat about 5 minutes or until tender.

5. 5

   Drain and discard liquid.

6. 6

   Add greens to tripe mixture.

7. 7

   Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.

8. 8

   Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.

9. 9

   Add to tripe mixture; stir to combine.

10. 10

    Simmer for 1 hour uncovered.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.