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).

Serobe Skillet

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

  1. In a large skillet, boil the tripe and intestines in water for 10 minutes. Drain and set aside.
  2. Heat some oil in the skillet and sauté the onions and garlic until golden brown.
  3. Add the tomatoes, ginger, coriander, and paprika. Cook for 5 minutes.
  4. Stir in the tripe, intestines, and beef stock. Season with salt and pepper.
  5. Cover and simmer for 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
  6. 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