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RECIPE: Slow Cooked Tripe

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In 2016 Vanessa Dossi, a 28-year-old digital marketer and self-taught cook, turned her food blog into a lucrative business and she hasn’t looked back. It all started when a number of her blog followers convinced Dossi to start hosting cooking classes and cater for small events. Today she owns a catering business, Vanilla Scented Kisses. She has prepared a Mzansi favourite: slow cooked tripe.

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Vanessa Dossi
Vanessa Dossi

Ingredients – Serves 4

  • 500g tripe
  • 1 large onion
  • 2 tsp brown onion soup powder
  • 2 fresh chilies (optional)
  • 1 chicken stock cube
  • Pinch of salt

Method

Prep – 20 Minutes 

  • If your tripe isn’t already cleaned, clean it thoroughly (Or you’ll be chewing on sand)
  • Cut up your tripe into bite sized pieces

Let’s Get Cooking – 6 Hours 

  • Place your tripe in a large pot and top the pot off with water. Bring to a boil at medium heat for 4 hours. Keep adding more water as it is cooking if needed.
  • After the 4 hours, chop onions and add to the pot.
  • Crumble your stock cube into the pot and add salt to taste. Allow this to cook another hour.
  • Dilute the brown onion soup powder in some water and combine. Let it simmer until you have a thick gravy.
  • Taste the tripe to see if it is tender and season with salt if needed.
  • Serve with some chopped chili or your choice of starch and vegetables (pap, samp, pumpkin, creamed spinach, etc).

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Chantélle Hartebeest
Chantélle Hartebeest
CHANTÉLLE HARTEBEEST is a young journalist who has a fiery passion for storytelling. She is eager to be the voice of the voiceless and has worked in both radio and print media before joining Food For Mzansi.
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