I’m a Xhosa by birth. Whenever we slaughter sheep for an event we are hosting, the sheep's insides will be prepared the day before the event and eaten for supper. It will be cleaned, cooked and served with either steam bread or mngqusho (samp). In the olden days, it used to be a scarce dish only eaten when they are slaughtered. Nowadays, you even find abattoirs selling it because it’s highly recommended for “Banting and Keto diet” as it consists of natural fats.
My old time favourite dish.
- 1 whole Sheep tripe
- 500 ml Water
- 2 tbs Salt
- 2 medium Onion
- 2 tbs Brown onion soup *Optional
- 1 small Red Chillies
- Parsley for garnishing
- Clean your tripe in cold to remove dirt.
- Cut into small pieces and put in your pot.
- Switch on your stove to medium heat and let the tripe boil for an hour with excess water from rinsing (you might want to add a cup of water depending on cooking time).
- Add salt or two chilli beef stock tubes and keep on stirring in between cooking.
- When your tripe is nearly cooked add 2 medium chopped onions, red chillies and let it simmer.
- If necessary you can add 2 tbsp of brown onion soup for thickness.
- Add salt and white pepper for taste.
- Serve with spinach and carrots or with pap/samp/steam bread.