Tripe Roast

Discover an authentic and flavorful dish with this tripe roast, rich in taste and texture. Carefully prepared and seasoned tripe is rolled and roasted to perfection, offering a slightly crispy crust with a tender, melt-in-your-mouth center. Pair this dish with a spicy sauce, roasted vegetables, or potatoes for a comforting and delicious meal, perfect for lovers of traditional cuisine.

Ingredients:

For cleaning the tripe:

• Fresh tripe (with black towel) 🐄
• Warm water with vinegar 🍋
• Thyme, bay leaves, lemon 🍃
• Salt 🧂

For the roast:

• Half an onion 🧅
• Half a bell pepper 🌶
• 2 garlic cloves 🧄
• 1 whole chili 🌶
• 2 fresh tomatoes 🍅
• Homemade tomato preserve 🍅
• 4 crushed “côtés” (African spices) 🌿
• 1 cm of “essesse” (local black pepper)
• A few celery leaves 🌿
• 1 leek white 🥬
• 1-2 sprigs of basil 🌿
• Optional: Provence herbs or dried shallots

Preparation:

Step 1: Cleaning the Tripe

1. Soak the tripe towel in plenty of water to remove sand.
2. Immerse in warm vinegar water and peel off the white inner layer.
3. Thoroughly clean the intestines with vinegar, turning them inside out or cutting as needed. Wrap them around tripe pieces.
4. Boil the tripe for 5 minutes with thyme, bay leaves, lemon, and a leaf of odjom. Drain and set aside.

Step 2: Pre-cooking the Tripe

Cook the tripe in a pot with thyme, bay leaves, chili, onion, leek leaves, salt, and an odjom leaf.

Step 3: Preparing the Roast

1. Sauté in oil: half an onion, half a bell pepper, 2 garlic cloves, a whole chili, and a whole round slice of onion.
2. Add 2 chopped tomatoes and the tomato preserve. Cook for 5 minutes.
3. Incorporate the crushed “côtés” (2 cm) and let the mixture reduce well.
4. Add a large crushed onion with 1 cm of “essesse.” Remove the chili and onion slice for a subtle aroma.

Step 4: Final Assembly

1. Add the tripe and a few spoonfuls of its broth to the tomato sauce. Let simmer for 10 minutes.
2. Finely chop half an onion, bell pepper, garlic, celery, leek, and a bit of chili. Add them to the stew with 1-2 whole basil sprigs.
3. Simmer uncovered for 10 minutes over medium heat.
4. Adjust seasoning and sprinkle with dried shallots or Provence herbs before turning off the heat.

Chef’s Tip: Always opt for fresh tripe to minimize odors and enhance flavor.

✨ Serve with crusty bread or steamed rice for an unforgettable feast! 😋🍽