Entree: Botswana – Southern Culinary Region – Serobe (Slow-braised beef tripe stew simmered with onions, tomatoes, and local seasonings, served as a hearty main course)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef tripe, thoroughly cleaned and cut into bite-size strips
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped (about 1 1/2 cups / 350 g) or 1 cup (240 g) canned chopped tomatoes
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) cayenne pepper or red chili flakes (adjust to taste)
- 2 cups (480 ml) beef stock or water
- 1 1/2 tsp (8 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 g) madila (fermented sour milk) or thick plain yogurt (optional, for finishing)
- 2 tbsp (30 ml) lemon juice (optional, to brighten)
- Fresh parsley or coriander for garnish (no measurement)
- For pap (to serve): 2 cups (340 g) coarse maize meal (mielie meal) and water and salt as package directs

Instructions

1. Rinse tripe under cold water. Place tripe in a large pot, cover with water, bring to a boil, then simmer 10 minutes to remove impurities. Drain and rinse tripe again.
2. In a large heavy pot or Dutch oven, heat 3 tbsp (45 ml) vegetable oil over medium heat. Add sliced onions and cook slowly until deeply softened and beginning to caramelize, about 12–15 minutes.
3. Add minced garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 1–2 minutes to reduce raw flavor.
4. Add chopped tomatoes, ground coriander, cumin, and cayenne, and cook until tomatoes break down, about 5 minutes.
5. Return cleaned tripe to the pot and stir to coat with the tomato-onion mixture. Pour in 2 cups (480 ml) beef stock or water to just cover. Season with 1 1/2 tsp (8 g) salt and 1 tsp (2 g) pepper.
6. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, stirring occasionally, until tripe is tender and flavors are concentrated. Add extra hot water or stock if liquid reduces too much.
7. If using madila or yogurt, stir in 1/2 cup (120 g) madila in the last 10 minutes of cooking and simmer gently to meld; alternatively finish with 2 tbsp (30 ml) lemon juice to brighten. Adjust salt and pepper to taste.
8. Meanwhile prepare pap according to maize-meal package directions to serve alongside.
9. Serve serobe hot over or beside pap, garnished with chopped parsley or coriander.