Tripe Stew (sibhoko)

Tripe stew, known as Sibhoko in Eswatini, is a traditional dish that is hearty, flavorful, and perfect for a comforting meal.

Gluten Free Dairy Free Main Course Eswatini Tripe Stew Traditional
Tripe Stew (sibhoko)

Ingredients

  • 1 kg tripe, cleaned and cut into pieces
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • Salt and pepper to taste
  • 4 cups beef stock
  • 2 tbsp vegetable oil

Instructions

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the onions and garlic, and sauté until the onions are translucent.
  3. Add the tripe pieces to the pot and brown them on all sides.
  4. Stir in the tomatoes, paprika, cumin, coriander, cayenne pepper, bay leaves, salt, and pepper.
  5. Pour in the beef stock and bring the stew to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the tripe is tender.
  7. Adjust the seasoning if necessary, and serve the tripe stew hot.

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 pot Wooden spoon Cutting board Knife

Tools

Chef's knife Measuring spoons Measuring cups

Serving suggestions

Serve the tripe stew with a side of steamed rice or crusty bread.

Tips & tricks

For a richer flavor, you can add a splash of red wine or vinegar to the stew during cooking.

Cost

$15