Tripe, mushroom and potato hot-pot

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 12
Servings 5
Time

Ingredients

  • 1
    kg
    tripe, washed thoroughly
  • water
  • 60
    g
    butter
  • 1
    onion, chopped
  • 1
    green or yellow pepper, or a combination, sliced
  • 1
    clove garlic, crushed
  • 15
    ml
    grated ginger
  • 250
    g
    baby potatoes
  • 250
    g
    button mushrooms
  • 125
    ml
    white wine
  • 125
    ml
    chicken stock
  • 5
    ml
    salt and freshly ground black pepper
 

Method

 
Cover tripe with water, bring to the boil and simmer for three hours, or until soft. Drain and remove tripe from saucepan and cut into bite-sized pieces.
Melt butter and sauté onion, garlic and ginger until transparent.
Add potatoes and mushrooms and cook, stirring, for five minutes.
Add wine and stock and season with salt and pepper.
Bring to the boil, reduce heat and simmer for a further 30 minutes, until vegetables are cooked through.
Serve on pap, ting, steamed dumpling or samp.
 

 

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