17 Sep Portuguese Lamb Tripe
I was hesitant to put Lamb Tripe on my menu in my first restaurant in Riebeek Kasteel called Bar Bar Black Sheep, not knowing how people will receive this dish with which I had fallen in love with from a very early age. To my surprise all the tripe aficionados and lovers of nose to tail eating started emerging in all shapes and forms. The town annually hosted a Mediterranean festival headed by my good friend Phillicus Olivier and we got to represent different Mediterranean countries each year. One of my favourite experiences was being able to cook Portuguese food and especially Portuguese tripe. Cooking tripe takes time and you need to be in the right mood so settle down with a good bottle of wine, some really good jazz music and enjoy the ride. This recipe is simple and uncomplicated. We serve it with a green Kale spiced rice and loads of chopped fresh parsley.
| Servings | Prep Time |
| 4-6 people | 20 minutes |
| Cook Time | Passive Time |
| 35 minutes | 1 1/2 hours |
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I was hesitant to put Lamb Tripe on my menu in my first restaurant in Riebeek Kasteel called Bar Bar Black Sheep, not knowing how people will receive this dish with which I had fallen in love with from a very early age. To my surprise all the tripe aficionados and lovers of nose to tail eating started emerging in all shapes and forms. The town annually hosted a Mediterranean festival headed by my good friend Phillicus Olivier and we got to represent different Mediterranean countries each year. One of my favourite experiences was being able to cook Portuguese food and especially Portuguese tripe. Cooking tripe takes time and you need to be in the right mood so settle down with a good bottle of wine, some really good jazz music and enjoy the ride. This recipe is simple and uncomplicated. We serve it with a green Kale spiced rice and loads of chopped fresh parsley.
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Ingredients
- 2 kg DELICO Farmstyle Butchery whole tripe and trotters rinsed in 1 liter water with 30ml lemon juice or white wine vinegar
- 2 liters prepared stock of your choice
- 500 grams streaky bacon cut into cubes
- 25 ml olive oil
- 3 large Onions chopped
- 5 Garlic cloves grated
- 2 Carrots finely grated
- 1 teaspoon cumin seeds scorched and crushed
- 3 Cardamom Pods crushed
- 2 cloves
- 2 Cinnamon sticks
- 1 bay leaf
- 2 pinches saffron
- 200 grams Chorizo sausage, sliced
- 1 teaspoon leaf masala
- 1 teaspoon turmeric
- 1 tin white or cannelini beans, drained and washed
- Handful of chopped fresh parsley
Instructions
- Wash the tripe in the vinegar water, strain and dry.
- Place in a pressure cooker with the stock and cook for about 35 minutes or in a large pot on the stove for 2-3 hours. Strain the liquid off and reduce until there is a quarter of the liquid left.
- In a large pan heat the olive oil and add the bacon. Sauté until golden brown and remove from the pan. Add the onions into the same pan and fry until browned. Add the garlic, carrots, cumin, cardamom, cloves, cinnamon sticks, bay leaf, saffron, chorizo, masala and turmeric and cook for about 20 minutes.
- Add the tripe back into the pot with the reduced cooking liquid and the bacon and bake covered in the oven for an hour and a half on 160 degrees.
- Remove from the oven and mix through the beans and serve with loads of fresh chopped parsley and green kale spiced rice.