Tripe and liver

By admin
16 July 2013

A great traditional offering making a welcome return to homes and restaurants in the country

Serves 6

Preparation time: 15 min

Cooking time: 3 hours 15 min

1 kg tripe

1 litre (4 c) water

500 g ox liver

flour for coating

15 ml (1 T) oil

2 onions, chopped

375 ml (1 ½ c) chicken stock

pap to serve

1 Rinse the tripe well under cold running water.

2 Pour water into a large saucepan, add the tripe and bring to the boil. Reduce the heat and simmer for 3 hours.

3 Trim the hard vessels from the liver and slice. Heat the oil in a frying pan over medium heat. Put flour on a plate When the oil is hot, roll each slice of liver in the flour to coat, pan-fry for 1 minute on each side and transfer to a plate.

4 When the tripe is tender, drain off the water, add the onions and stock and cook for 15 minutes. Add the liver for the last 3 minutes.

5 Serve with pap.

- Hope Malau

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