Entree: Botswana – Central Culinary Region – Serobe (Beef and tripe stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef tripe, cleaned and cut into 1-inch (2.54 cm) strips
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, sliced, about 10 oz (285 g)
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 2 medium tomatoes, diced, about 10 oz (285 g)
- 1 tbsp (15 ml) tomato paste
- 2 carrots, cut into chunks, about 8 oz (225 g)
- 1 large potato, cut into chunks, about 8 oz (225 g)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- 2 bay leaves
- 3 cups (720 ml) beef stock or water (adjust as needed)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (optional)

Show original ingredient measurements

- 1.5 lb (680 g) beef tripe, cleaned and cut into 1-inch strips
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, sliced, about 10 oz (285 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium tomatoes, diced, about 10 oz (285 g)
- 1 tbsp (15 ml) tomato paste
- 2 carrots, cut into chunks, about 8 oz (225 g)
- 1 large potato, cut into chunks, about 8 oz (225 g)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- 2 bay leaves
- 3 cups (720 ml) beef stock or water (adjust as needed)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the cleaned tripe in a large pot, cover with water, bring to a boil, then reduce to a simmer and cook gently for 45 minutes to 1 hour to begin tenderizing; drain and rinse tripe. (If tripe is pre-tenderized, shorten this step accordingly.)
2. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef chuck cubes in batches until well-seared on all sides; remove and set aside.
3. Add the sliced onions to the pot and sauté until soft and beginning to caramelize, 8–10 minutes. Add the garlic and cook 1 minute more.
4. Stir in the tomato paste and diced tomatoes, cooking until the tomatoes begin to break down, about 5 minutes. Add the browned beef, par-cooked tripe, carrots, and potatoes.
5. Sprinkle in the ground coriander, cumin, smoked paprika, and add the bay leaves. Pour in enough beef stock or water to just cover the ingredients (about 3 cups (720 ml)). Bring to a simmer, then reduce heat to low, cover partially, and cook gently until both tripe and beef are very tender, about 1.5–2 hours. Stir occasionally and add more stock/water if the stew becomes too thick.
6. When meat is tender, taste and adjust seasoning with salt and pepper. Remove bay leaves and simmer uncovered 10–15 minutes to thicken the sauce if needed.
7. Finish with chopped cilantro or parsley if using and serve hot alongside bogobe (maize porridge), sorghum pap, or your preferred starch.

1. Place the cleaned tripe in a large pot, cover with water, bring to a boil, then reduce to a simmer and cook gently for 45 minutes to 1 hour to begin tenderizing; drain and rinse tripe. (If tripe is pre-tenderized, shorten this step accordingly.)
2. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef chuck cubes in batches until well-seared on all sides; remove and set aside.
3. Add the sliced onions to the pot and sauté until soft and beginning to caramelize, 8–10 minutes. Add the garlic and cook 1 minute more.
4. Stir in the tomato paste and diced tomatoes, cooking until the tomatoes begin to break down, about 5 minutes. Add the browned beef, par-cooked tripe, carrots, and potatoes.
5. Sprinkle in the ground coriander, cumin, smoked paprika, and add the bay leaves. Pour in enough beef stock or water to just cover the ingredients (about 3 cups / 720 ml). Bring to a simmer, then reduce heat to low, cover partially, and cook gently until both tripe and beef are very tender, about 1.5–2 hours. Stir occasionally and add more stock/water if the stew becomes too thick.
6. When meat is tender, taste and adjust seasoning with salt and pepper. Remove bay leaves and simmer uncovered 10–15 minutes to thicken the sauce if needed.
7. Finish with chopped cilantro or parsley if using and serve hot alongside bogobe (maize porridge), sorghum pap, or your preferred starch.