Ingredients
- 2.5 Lbs of Tripes of Meat of choice
- 1 Large onion
- 4 Medium Tomatoes
- 4 Garlic Cloves
- 2 Habanero Pepper
- A Dozen White African Eggplant
-2 Bay Leaves
- 2 Maggi cubes or Salt
- 2 Tbsp of Grated Ginger
- Salt and pepper
Method:
Step 1: Clean the meat, put in a pot on Medium-High Heat, add in Salt, Pepper and Bay leave, and add in all the condiment: onion, tomatoes, garlic and habanero pepper and eggplants. Add enough Hot water to cover the meat and let it cook for 30 min.
Tips: Always keep a pot of extra boiling water to not slow down the cooking process. As Tripe takes longer to cook.
Step 2: Once the condiments are soft enough, take them off the pot and purreed in a mixer and set aside.
Tips: To prevent your sauce to be too spicy, do not add the Habanero Pepper at step one but rather at step 4 to give it a spicy touch & perfume.
Step 3: Add in extra hot water and cook for about 1h30 to 2h or until the meat is tender enough to be eaten, If not add in extra hot water and make sure the meat is well seasoned.
Step 4: Once the meat is tender enough, add in the pureed condiments, ginger and Maggi cubes( or salt) and let it cooked for an extra 30 min or until the Sauce is well bind.
Step 5: Et voilà! Serve with side of choice. I recommend white rice, Fufu, Futu, Manioc or even by itself.
