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Peppered Tripe

Again I looked in the archives of my onedrive and I could have sworn that I had posted this recipe before but I seen I hadn’t. Only the picture remained of something I have tried which is an idea that I have gotten from somewhere else that I wanted to try this out so I ended up putting my own touches on it to make it my own which I have done and it turned out truely delicious. First of all while the tripe is in one big piece before you cut it even on the smooth side look for the pieces of fat and remove this. I can be removed by plucking it off with your hands and it comes right off.

Take a large pot or mixing bowl filled with water add 1 pinch of baking soda, 2 pinches of kosher salt and rub it all over the uncut tripe place it in either a pot or bowl with water and wash the tripe and repeat 10 times more and add 1 oz of white vinegar. Rinse off the tripe by filling up this pot or bowl with the tripe in it 5 more times and then place the now cleaned tripe in a bowl by cutting it in to small bite size pieces by using a pair of kitchen shears. The grocery stores and also Target, Walmart and Amazon sells kitchen shears plus dollar stores too. Never use scissors made for other purposes around the house because it is extremely unsanitary. Make sure your kitchen equipment and your hands are clean before you start cooking. I wash my hands a lot and am a frequent hand washer.

Take the tripe and place it in an instant pot or similar cookers. Add 2 cups of water and select pressure cook for 30 minutes and make sure it is set to sealing. It automaticlly counts down and turns off on its own. Place a steam diverter on top of the steam valve and press quick release. Check to see if the tripe is done and if it is a little tough then check the water level and add 1 more cup of water then close the lid and repeat for another 30 minutes and the quick release procedure. Empty the contents in to a medium pot and wash and dry the inner lining. Place the inner lining back in the base and add to food processor or blender 1 onion or shallot, 1 red bell pepper only, 1 tomato, 1 habenero or scotch bonnet deseeded and 2 cloves of garlic. Pulse until this is well mixed and set aside.

I am leaving a link to the right for Curry Powder if using. For now add 3 tbs of red palm oil and select sautè function and tap start button. Since I got my instant pot duo crisp I haven’t used my stovetop pressure cooker or crockpot hardly at all and really no need to unless if I am making a huge spread if I am planning a big thanksgiving dinner. But it is just me and Mr. Riaz so I am keeping it simple. I also have an electric skillet I haven’t used in ages. Now back to the recipe. Add the red pepper stew base and then add the curry powder if using which is for single use only or 1 pinch each of thyme, crayfish and dawadawa.

Wash, deseed, and chop 1 each of these bell peppers in green, yellow and orange then set aside for now, add the cooked tripe plus the stock. Add 1 dab of marmite for additional unami, 3 dashes of maggi or knorr aroma, 1 bullion cube and add the rest of the peppers used in this dish and it should look like the picture above and cook down until it reduces and sauce becomes thick. This would take at least about a good 15 minutes and it is ready.

Serve this with either fonio, rice or eba. Eba is made from gari in the same manner as fufu if you recall. Cooked bulgar and polenta are other optionals too you can eat with this peppered tripe dish.

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