African tripe and onions with chilli

Main Dish
8 servings
15 min
2 hours


Number of serving: 8
2 kg fresh ox tripe. Choose the smoothest thickest pieces you can find. Avoid the frilly sections.

2 large onions chopped

1 whole clove garlic crushed and chopped.

tbl spoon sea salt

half cup vinegar

half cup red wine

cup water

2 to 3 fresh chillis chopped coarsley, seeds and all.

Tbl spoon coarse black pepper.


  • Make sure the tripe is very clean. Re-wash it. If it is uncleaned tripe it can be prepared by stripping off the membrane along with the "messy bits" from the smooth side. Any soiled edges can be trimmed off with a sharp knife. After this thourough washing. I have to say this...use a washing machine but dont tell the rest of the family....they will never know. I promise. It doesnt leave a smell!
  • Cut the tripe into one cm wide strips. Chop the other ingredients and crush the garlic.
  • Put all the ingredients into a large pot for 4 hours of simmering, or two hours in the pressure cooker.Keep adding water to cover if neccesary.
  • After cooking Reduce the liquor until it forms a gravy. Be careful not to burn it at this final stage.
  • Serve on rice or mashed potatoes. Traditionally in Africa it is served with boiled or baked sweet potatoes.


African tripe and onions with chilli, photo 1
African tripe and onions with chilli, photo 2


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