Tripe Stew


Prep time: 10 minutes
Cooking time: 3½ hours
Serves: 4 – 6

  • 1kg tripe, cleaned and cubed
  • 30ml cooking oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons (30ml) mild curry powder
  • ½ teaspoon (3ml) turmeric powder
  • 410g tin chopped tomatoes
  • 500g baby potatoes, halved
  • 2 carrots, peeled and thinly sliced
  • 1½ cups (375ml) hot beef stock
  • 1 green pepper, cubed
  • 2 tablespoons (30ml) beef and onion soup powder
  • handful parsley, chopped
  • 500g FATTI’S & MONI’S Curved Pasta Shells
  1. Place the tripe into a large pot and cover with water. Add a little salt, bring to the boil then reduce the heat and allow to simmer for about 3 hours or until tender. Drain.
  2. Heat oil in another saucepan over medium high and sauté the onions and garlic for 5 minutes until soft. Add the curry and turmeric and fry for 1 minute until fragrant.
  3. Add the tripe, tomatoes, potatoes, carrots and stock, cover and simmer for about 20 minutes or until the veggies are tender.
  4. Add the pepper and soup powder and simmer, uncovered, for about 5 minutes, stirring, until thickened. Season. Mix the parsley through.
  5. Meanwhile, cook the FATTI’S & MONI’S Curved Pasta Shells according to packet instructions. Drain. Serve with the tripe.