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West Indian Style Tripe

Not sure what to do with tripe?  Try this flavour packed recipe that is sure to impress.


  • 1.5kg pre cooked tripe, in strips

  • 2 bay leaves

  • 2 cloves garlic, roughly chopped

  • ¼ tsp all spice

  • ½ tsp cumin, toasted, ground

  • 1 habenero chilli, roughly chopped

  • 1 cinnomon stick

  • 1 onion, finely diced

  • 1 red pepper, deseeded, sliced

  • 1 green pepper, deseeded, sliced

  • ½ tsp nutmeg, grated

  • 2 tbs tomato paste

  • ¼ cup rum

  • juice 2 limes

  • ½ bunch spring onions, roughly chopped

  • ½ bunch coriander, roughly chopped

  • salt and pepper


  • 1.

    Heat the oil in a heavy based saucepan over a low heat & gently fry garlic and onion for 2 - 3 minutes or until onion begins to soften.

  • 2.

    Add capsicum, bay leaves, all spice, cumin, chilli, cinnamon stick and nutmeg. Stir well and cook for a further few minutes.

  • 3.

    Add the tripe, tomato paste and enough stock to just cover the tripe.

  • 4.

    Simmer gently for 2 hours or until tripe is tender and sauce thickens.

  • 5.

    Season to taste with salt and pepper and stir through spring onions, coriander and rum.

  • 6.

    Top with freshly squeezed lime juice and serve.

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