“Twelve ounces of cooked beef cut into 1 inch squares can be substituted for an equal amount of the tripe. Then cook the tripe and beef together. This is a popular stew in Africa.”
2hrs 20mins

Ingredients Nutrition


  1. Place tripe and salt in large saucepan.
  2. Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.
  3. Just before meat is ready, heat 1 cup salted water in a medium saucepan.
  4. Add collard greens, cover and cook over medium heat about 5 minutes or until tender.
  5. Drain and discard liquid.
  6. Add greens to tripe mixture.
  7. Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.
  8. Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.
  9. Add to tripe mixture; stir to combine.
  10. Simmer for 1 hour uncovered.
  11. Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion.

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