Traditional Beef Tripe and Cow Skin in Red Pepper Sauce

 

Ingredients

• 1 kg beef tripe (cleaned and cut into pieces)
• 500 g cow skin (ponmo), cleaned and cut
• 2 onions, sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp tomato paste
• 2 fresh tomatoes, blended
• 2–3 Scotch bonnet peppers (or chili peppers)
• 1 tsp paprika
• 1 tsp curry powder
• 1 tsp thyme
• 2 seasoning cubes
• Salt, to taste
• ½ cup vegetable or palm oil
• 4 cups beef stock or water
• 2 bay leaves (optional)

👨‍🍳 Instructions

1. Thoroughly clean the tripe and cow skin. Boil for 10 minutes, drain, rinse, and set aside.
2. In a large pot, heat the oil and sauté the onions until soft.
3. Add the garlic and ginger, cooking for 1 minute until fragrant.
4. Stir in the tomato paste and cook for 2–3 minutes.
5. Add the blended tomatoes and peppers, then simmer for 10 minutes until the sauce thickens.
6. Season with paprika, curry powder, thyme, seasoning cubes, and salt.
7. Add the tripe and cow skin, stirring well to coat with the sauce.
8. Pour in the beef stock or water, add bay leaves if using, and bring to a boil.
9. Reduce the heat, cover, and simmer for 1½–2 hours, or until the tripe and cow skin are tender.
10. Adjust the seasoning and serve hot with fufu, pounded yam, rice, pap, or fresh bread.

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Enjoy this rich, spicy, and comforting traditional tripe stew!