|1||onion — chopped|
|2||garlic cloves — minced|
|3 tbsp||fresh rosemary — chopped|
|3 tbsp||fresh thyme — chopped|
|200 g||tripe — already soaked and cooked - see notes|
|250 ml||lamb stock — beef or mutton stock|
|salt and black pepper|
Heat oil in pot, add onion, garlic, rosemary and thyme, tripe, salt and pepper, stock and let it cook for 8-12 minutes.
Soak tripe in cold water for five to 10 minutes, then rinse it and cut it into pieces. Add the tripe to a large pot of water and poach until tender, about one to two hours.
Supported by the Red Meat Industry of SA – Recipe developed and styled by Chef Zanele.