When I was growing up in Jamaica nothing went to waste. We made the most of every fruit, vegetable and every part of the animal, and made it taste delicious. In Jamaica, like many countries around the world, tripe is a common ingredient. Tripe is cow stomach and when prepared properly it is very tender. Jamaicans love their curry dishes, like curry chicken and curry goat. My Curry Tripe and Beans is a slow simmer recipe that’s worth the wait. However, if you’re you’re someone who uses a pressure cooker you can cook your tripe in a quarter of the time! I prefer using unbleached tripe because it cooks more tender. It’s a little more difficult to find than bleached tripe but worth the search at ethnic grocers. For those who are unfamiliar with butter beans, they are also called broad beans or lima beans. Together Tripe and Beans is as traditional a Jamaican dish as you’ll find.
Ingredients
2 lbs Tripe (bleached or unbleached)
1 Lemon
1 tsp (5 mL) Onion Powder
1 tsp (5 mL) Garlic Powder
1 tsp (5 mL) Salt
1/2 tsp (2 mL) Black Pepper
3 cloves Garlic, chopped
2 Tbsp (30 mL) Curry Powder
1 tsp (5 mL) Cooking Oil
1 Scotch Bonnet Pepper, halved
2 Tbsp (30 mL) Ginger
1 tsp (5 mL) Dried or Fresh Thyme
1/2 tsp (2 mL) Ground Pimento (allspice)
2 small Onions, chopped
1 Sweet Pepper (bell pepper), chopped
1 19-oz can Butter Beans (same as Lima and Broad Beans)
Instructions
1. Trim tripe place in a bowl and pour on boiling water let sit for a few minutes and drain. Cover with warm water again and wash tripe with two lemon halves
2. Pat tripe dry and cut into small pieces
3. Season tripe with onion and garlic powder, black pepper, salt, chopped garlic and curry powder; set aside for 2 hours or overnight in fridge
4. Heat cooking oil in large sauce pan on Medium-High. Sauté scotch bonnet, ginger, thyme, pimento, 1 chopped onion
5. Saute seasonings until onions are transparent then add some water and stir in tripe
6. Cover tripe with water and simmer on Low heat for 2 hours, or in tripe is very tender
7. Add remaining chopped onion, sweet pepper and beans to pot; simmer for 5 to 10 minutes
Serve with white rice. Serves 6
