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Thursday, October 25, 2007

Tripe and Beans

You see, this is one meal that some people will politely say no thanks to because not everyone who tries to make this Jamaican delicacy often succeeds. First of all the innards must be cleaned by experienced personnel…by that I mean your granny.

2 lb Cow’s Tripe (honeycomb)

2 sprig. Thyme

½ oz. Lime Juice

1 can Butter Beans

1 tbsp. Black Pepper

1 tbsp. Salt

1 Large Onion (diced)

2 stalks Scallion

1 tbsp. Tomato Ketchup

1 tbsp. Jamaican Curry Powder


Of course you should wash it in a solution of vinegar and water and then remove it from the solution and discard the water. Alright, cut the tripe into small pieces… let’s say three to four inches or so. Don’t measure the pieces just estimate the sizes, that way you will get a feel for what you are cooking.

If you don’t have a pressure cooker you will spend a little longer trying to cook this meal.

Now add water and salt to the pressure cooker, and then add the tripe. Pressure it on a high heat for about a half an hour. Turn off the heat and wait five minutes before removing the pot from the stove.

Put the pot under the pipe in the kitchen sink and run the cold water over the top of the pot for
another two minutes, this will cool the pot some more and reduce the pressure build up before removing the cover.

Pour everything out into a stock pot or dutchie. Use a fork to check the texture. If it is not soft enough, not to worry because you can now boil it further if needed.

Barring that, add the other ingredients to the pot with some spinners, except the thyme and black pepper, and cook the stew on medium heat for another ten minutes.

Taste the stew now. If everything seems alright, add the thyme and black pepper and then stir the pot. If not, add more black pepper or salt to taste. Reduce the heat some more to medium low and allow the stew to simmer. When ready, serve in a plate with white rice, or boiled ground provisions.

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