Serobe Skillet
Serobe Skillet is a traditional dish from Botswana, made with tripe and intestines cooked in a flavorful sauce. This dish is a popular delicacy in Botswana and is often enjoyed with pap (maize porridge).
Ingredients
- 500g tripe, cleaned and cut into small pieces
- 500g beef intestines, cleaned and cut into small pieces
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp paprika
- 1 cup beef stock
- Salt and pepper to taste
Instructions
- In a large skillet, boil the tripe and intestines in water for 10 minutes. Drain and set aside.
- Heat some oil in the skillet and sauté the onions and garlic until golden brown.
- Add the tomatoes, ginger, coriander, and paprika. Cook for 5 minutes.
- Stir in the tripe, intestines, and beef stock. Season with salt and pepper.
- Cover and simmer for 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
- Serve the Serobe hot with pap.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large skillet Knife Cutting board Wooden spoon
Tools
Cooking pot Measuring cups and spoons
Serving suggestions
Serobe Skillet is best served hot with a side of pap (maize porridge).
Tips & tricks
Make sure to clean the tripe and intestines thoroughly before cooking to remove any impurities.
Cost
Medium