Tripes en Sauce (Senegalese tripe stew)
Ingredients
- Meat:
- 1 kg of tripe (cleaned and cut into small pieces).
- Optional: You can add a few pieces of liver or heart to vary the textures.
- The Base of the Sauce:
- 2 large onions (finely chopped).
- 2 tablespoons of tomato paste.
- 3–4 garlic cloves (minced).
- 1 bay leaf.
- Vegetables:
- 2 large potatoes (peeled and diced).
- 2 carrots (cut into slices).
- Seasonings:
- “Nokoss” (spice paste): Garlic, black pepper, broth powder and fresh chili mixed together.
- Salt and vegetable oil.
- A small drizzle of vinegar or lemon juice.
Instructions
1. Clean and precook the tripe This is the most important step. Wash the tripe thoroughly with salt and vinegar (or lemon). Boil the tripe in a pressure cooker or large pot with plenty of water and a bay leaf until tender. perfectly tender. If you use a traditional pot, this can take between 1.5 and 2 hours. Drain and reserve.
2. Brown the base Heat oil in a heavy-bottomed pot. Add the chopped onions and fry until translucent. Add the tomato paste and fry for 3 to 5 minutes over medium heat to remove the acidity (the oil should start to turn red).
3. Mix the sauce Add the precooked tripe to the pot and stir well to coat it with the tomato base. Add your “Nokoss” (the garlic-pepper-spice mixture).
4. Simmer with vegetables Add enough water to cover the meat (about 500 ml to 800 ml). Add the carrots and potatoes. Bring to a boil, then reduce heat to low-medium.
5. Final thickening Simmer for 20 to 30 minutes until the vegetables are tender and the sauce has thickened. The oil should begin to separate and rise to the surface, indicating that the sauce is fully cooked. Adjust the salt to your taste.
6. Service Serve hot, traditionally with crusty bread (like a baguette) to drizzle the creamy sauce.