Entree: South Africa – Xhosa Cuisine – Ulusu (Hearty Xhosa-style braised beef tripe stew served with maize porridge)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) beef tripe, cleaned and cut into 1-inch (2.5 cm) strips
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 garlic cloves, minced, approx. 12 g
- 1-inch (2.5 cm) piece fresh ginger, grated, approx. 10 g
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1 tbsp (15 ml) tomato paste
- 4 cups (960 ml) beef stock or water
- 1 bay leaf
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) white vinegar or lemon juice
- 2 tbsp (30 ml) chopped fresh parsley or coriander for garnish
- For the pap (maize porridge):
  - 2 cups (480 ml) coarse maize meal (pap)
  - 6 cups (1.44 L) water
  - 1/2 tsp (2.5 g) salt

Instructions

1. Rinse tripe under cold water and parboil: place in a pot, cover with water, bring to a boil and simmer for 10 minutes, then drain and discard that water. Rinse tripe again.
2. Heat vegetable oil in a heavy pot over medium heat. Add sliced onion and sauté until soft and beginning to brown, about 6–8 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
3. Add chopped tomatoes and tomato paste; cook down for 4–5 minutes until tomatoes soften and begin to break down.
4. Stir in the cleaned tripe, ground coriander, cumin, smoked paprika, bay leaf, beef stock (or water), salt, and pepper. Bring to a gentle simmer.
5. Cover partially and simmer over low heat for 1.5–2 hours, or until tripe is tender when pierced with a fork. Check occasionally and add a little water if the stew becomes too thick.
6. Once tripe is tender, stir in vinegar or lemon juice, adjust seasoning, and remove bay leaf. Keep warm while you prepare the pap.
7. For the pap: bring 5 cups (1.2 L) of the water and salt to a boil. Gradually whisk in the maize meal, reducing heat to low. Stir continuously until mixture thickens, then cover and simmer gently for 15–20 minutes, stirring occasionally and adding remaining 1 cup (240 ml) water if needed to reach desired consistency.
8. Spoon pap onto plates, ladle generous portions of Ulusu over or alongside the pap, and garnish with chopped parsley or coriander. Serve hot.