usually served with pap or ujeqe (steamed bread).
|800 g||tripe — cleaned and cut into small pieces|
|2||onion — chopped|
|1||green pepper — chopped|
|1||red pepper — chopped|
|30 ml||beef stock — granulated|
|10 g||Superbake Instant Yeast|
|375 ml||water — lukewarm|
|fresh green chillies — chopped|
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.
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
3 Place in a
greased bowl and allow to rise for an hour, then knead down. Cover with a clean
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.