Dad's favourite traditional lamb tripe and trotters

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Lamb tripe and trotters
Lamb tripe and trotters
Lizanne Coetzee

So, because it’s the one day a year set out to celebrate the father in your life you ask him what you can cook for him this Sunday. And there comes the dreaded answer, “Lamb Tripe and Trotters”. Panic strikes because the last time you came close to these delicacies was when you watched your mother clean and cook it for hours. Yes we know some of you might cringe at the thought of cooking lamb tripe and trotters, that`s why we’ve got your back with “Lambassador”, Chef Naledi’s, easy and delicious tripe and trotters recipes perfect for the modern gal! And we guarantee your friendly local butcher will have some clean and fresh tripe and trotters if you give him a heads-up a day or two in advance.

SHEEP TRIPE

Lamb tripe
Lamb tripe. Image by Lizanne Coetzee

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Ingredients 

  • 1,5 kg sheep tripe, thoroughly washed and roughly chopped 
  • 1,5 cups vegetable stock
  • 1 T mild curry powder  
  • 1,5 tsp ground paprika
  • Salt 

    Method

    1. Place all the ingredients in an instant pot, and set the pot to ‘pressure cooker’. Set to cook for 1hr 45min.

    2. Once done, change setting to sauté. Season with more salt to taste and sauté for 3-4 minutes.

    NB: If you are cooking on the stove top, add 1,5 cups of stock and keep adding water as the liquid reduces. Cook until the tripe is tender.

    3. Serve with steamed bread or pap.

     

    ASIAN SHEEP TROTTERS

    Lamb trotters
    Lamb trotters. Image by Lizanne Coetzee

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    Ingredients

    • 6-8 sheep trotters, thoroughly washed
    • 1,5 cups chicken stock
    • 2 bay leaves
    • 2 aniseeds
    • 1 T onion flakes
    • 1 T crushed garlic and ginger
    • 1 tsp chilli flakes
    • 2 T soy sauce

    Method

    1. In a big pot, add the trotters, cover with water and bring to the boil for 5 minutes. Transfer the meat to a colander. Rinse with warm water.

    2. Place the trotters, chicken stock, bay leaves, aniseeds, and onion flakes into an instant pot.

    3. Set to ‘pressure cook’ for 45 minutes. Check if the trotters are tender and if not, set for an additional 5-7 minutes.

    4. Remove the liquid and set aside.

    5. Set the instant pot to sauté. Heat 1 tablespoon of canola oil and add the trotters, crushed garlic and ginger, chilli flakes and soy sauce. Fry for 2 minutes. Pour in some of the reserved cooking liquid until it covers half the trotters. Leave on sauté for 5-7 minutes.

    6. Place trotters with some of the cooking liquid into a bowl. Garnish with chopped spring onion and sprinkle some sesame seeds. Serve warm.

    For more sheep thrills this winter, visit:

    Website: Cooking With Lamb 

    Instagram: Cooking with lamb

    YouTube: Cooking With Lamb

    Facebook: Healthy Meat- by Lamb and Mutton SA

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