Caribbean Curry Tripe
- 15 Min Prep Time
- 2 hrs 30 mins Cook Time
- 4 - 6 Servings
Caribbean Curry Tripe
Ingredients
- Beef HoneyComb tripe (1 package)
- 1⁄2 white onion
- 4 garlic cloves
- 1⁄2 bunch cilantro
- 1 sprig fresh thyme (optional)
- 2 tablespoons olive oil, divided
- 1 medium white onion, chopped
- 2 cups sliced red, green, and orange bell pepper
- 2 garlic cloves, chopped
- 1 tablespoon Jamaican curry powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground ginger
- 1 teaspoon salt
- 1 (13 1⁄2 -ounce) can coconut milk
- 1 teaspoon Maggi Seasoning
- 1⁄2 cup chopped green onion
- White rice, as needed
Instructions
- Rinse beef tripe under cold running water and cut into 2-inch pieces.
- In a large stockpot, combine tripe, onion, garlic, cilantro, and thyme. Add water to cover. Bring to a boil, and skim off any foam that forms on the surface. Reduce heat to medium-low, partially cover and simmer for 2 hours until tripe is tender and reaches an internal temperature of 160°F. Drain tripe pieces and reserve.
- Heat 1 tablespoon oil in a Dutch oven over medium-low heat. Stir in onion, and bell pepper. Cook for 5 minutes or until are onions are translucent. Remove and set aside.
- Add remaining 1 tablespoon oil to Dutch oven over low heat. Add garlic, curry powder, cumin, ginger, and salt and stir for 1 minute until fragrant. Stir in reserved tripe, coconut milk and Maggi Seasoning. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Stir in reserved onion and pepper mixture, and green onion. Simmer for 5 minutes or until fully heated.
- Serve Caribbean curry tripe over white rice. Top with cilantro, green onion, and lime wedges.
- Accompany with habanero hot sauce and a side of warm butter beans, if desired.