Instructions
step 1 Rinse and parboil the tripe in water for 30 minutes. Drain and rinse again to remove impurities.
step 2 In a large pot, heat oil and sauté onions until soft. Add garlic, curry powder, paprika, and chili flakes. Stir for 1 minute.
step 3 Add tripe pieces and cook for 5 minutes to brown. Add tomatoes, stock powder, salt, pepper, and enough water to cover.
step 4 Simmer for 1.5 to 2 hours until tripe is tender and sauce has thickened. Add water as needed to prevent drying out.
step 5 For the pap, bring water and salt to a boil in a pot. Slowly whisk in maize meal to avoid lumps.
step 6 Reduce heat and stir continuously for 10-15 minutes until thick and smooth. Cover and steam on low for another 10 minutes.
step 7 For spinach, heat oil or butter in a pan. Sauté onion and garlic until soft. Add spinach and cook until wilted.
step 8 Pour in cream, season with salt and pepper, and simmer until thickened and creamy.
step 9 Serve a generous scoop of pap with a portion of spicy tripe stew and creamy spinach on the side. Enjoy hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat pap with a splash of water in the microwave or on the stove, stirring to loosen. Spinach and tripe stew can be reheated over medium heat until warmed through.
Continue on the next page