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Tripe-stuffed steamed bread


Jede and Tripe

Ingredients 13
Servings 4
Time 2-3 hrs

Ingredients

  • 800
    g
    tripe, cleaned and cut into small pieces
  • 1
    l
    water
  • 2
    onions, chopped
  • 1
    green pepper, chopped
  • 1
    ed pepper, chopped
  • 2
    bay leaves
  • 30
    ml
    granulated beef stock
  • 512
    g
    flour
  • 10
    g
    instant yeast
  • 5
    ml
    sugar
  • 10
    ml
    salt
  • 375
    ml
    lukewarm water
  • fresh green chillies, chopped
 

Method

45 mins
 

1 Tripe Put tripe pieces in a large pot with the water, onions, peppers and bay leaves. In a cup of boiling water dissolve the beef stock granules and add to the tripe. Bring to the boil and simmer for 2-3 hours until soft and tender.

 Remove from heat and allow to cool completely.

2 STEAMED BREAD In a bowl combine the flour, yeast, sugar and salt and slowly add the water to form a dough. Knead the dough for 7 to 10 minutes until soft and smooth.

3 Place in a greased bowl and allow to rise for an hour, then knead down. Cover with a clean cloth.

4 Spread the dough out on a floured surface and spoon some tripe into the centre. Gently encase it in the dough.

5 Put the filled dough into another greased bowl and place in a large pot. Pour boiling water into the pot, cover and allow to cook for 30 to 45 minutes. Check regularly so the pot doesn’t boil dry. Remove bread and let cool slightly before serving. Serve with chopped chillies.  

 

 

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2018-10-15 10:53
 
 
 
 
 
 
 
 
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