Entree: Botswana – National Cuisine – Serobe (Slow-simmered beef tripe stew braised with onions, tomatoes, and local seasonings)

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 2 hrs

Total 2 hrs 20 min

Ingredients

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

- 1 1/2 lb (680 g) beef tripe, cleaned and cut into 1-inch (2.54 cm) strips
- 2 tbsp (30 ml) vegetable oil or rendered fat
- 2 large onions, thinly sliced (about 10 oz (280 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 2 medium tomatoes, diced (about 10 oz (280 g)) or 1 cup (240 ml) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) paprika
- 1 tsp (5 g) mild curry powder or peri-peri for a spicier kick (optional)
- 1 bay leaf
- 1 beef bouillon cube (optional)
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 g) vinegar to finish and brighten flavor
- 2 tbsp (30 ml) chopped fresh coriander (cilantro) or parsley for garnish
- To serve: pap (maize meal porridge) or sorghum porridge

Show original ingredient measurements

- 1 1/2 lb (680 g) beef tripe, cleaned and cut into 1-inch strips
- 2 tbsp (30 ml) vegetable oil or rendered fat
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium tomatoes, diced (about 10 oz / 280 g) or 1 cup (240 ml) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) paprika
- 1 tsp (5 g) mild curry powder or peri-peri for a spicier kick (optional)
- 1 bay leaf
- 1 beef bouillon cube (optional)
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 g) vinegar to finish and brighten flavor
- 2 tbsp (30 ml) chopped fresh coriander (cilantro) or parsley for garnish
- To serve: pap (maize meal porridge) or sorghum porridge

Instructions

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

1. Rinse tripe well under cold water. Place in a large pot, cover with water, bring to a boil, then simmer 10 minutes; drain and rinse again to remove impurities.
2. Return tripe to the pot, cover with fresh water, add 1 tsp (5 ml) salt and the bay leaf, and simmer gently, partially covered, for 1 to 1 1/2 hours until beginning to become tender. Drain and set tripe aside, reserving 1 cup (240 ml) of the cooking liquid.
3. In a heavy saucepan, heat vegetable oil over medium heat. Add sliced onions and cook, stirring occasionally, until soft and beginning to caramelize, about 10–12 minutes. Add garlic and cook 1 minute more.
4. Stir in diced tomatoes (or canned tomatoes) and tomato paste, cooking 3–4 minutes to combine. Add paprika, curry powder if using, black pepper, and the reserved tripe cooking liquid plus additional beef stock to reach about 2 cups (480 ml) of liquid.
5. Add the par-cooked tripe to the sauce, crumble in the bouillon cube if using, bring to a gentle simmer, cover, and cook for another 45 minutes to 1 hour until tripe is tender and flavors are melded. Adjust seasoning with salt and a splash of lemon juice or vinegar.
6. Remove bay leaf. Serve hot garnished with chopped coriander or parsley alongside pap or sorghum porridge.

1. Rinse tripe well under cold water. Place in a large pot, cover with water, bring to a boil, then simmer 10 minutes; drain and rinse again to remove impurities.
2. Return tripe to the pot, cover with fresh water, add 1 tsp salt and the bay leaf, and simmer gently, partially covered, for 1 to 1 1/2 hours until beginning to become tender. Drain and set tripe aside, reserving 1 cup (240 ml) of the cooking liquid.
3. In a heavy saucepan, heat vegetable oil over medium heat. Add sliced onions and cook, stirring occasionally, until soft and beginning to caramelize, about 10–12 minutes. Add garlic and cook 1 minute more.
4. Stir in diced tomatoes (or canned tomatoes) and tomato paste, cooking 3–4 minutes to combine. Add paprika, curry powder if using, black pepper, and the reserved tripe cooking liquid plus additional beef stock to reach about 2 cups (480 ml) of liquid.
5. Add the par-cooked tripe to the sauce, crumble in the bouillon cube if using, bring to a gentle simmer, cover, and cook for another 45 minutes to 1 hour until tripe is tender and flavors are melded. Adjust seasoning with salt and a splash of lemon juice or vinegar.
6. Remove bay leaf. Serve hot garnished with chopped coriander or parsley alongside pap or sorghum porridge.