Tripe and Beans

Learn how to make some curried tripe and beans from scratch. Honeycomb cows tripe that is pressure cooked, seasoned and simmered down in a coconut milk sauce with butter beans.

Course Main Course

Cuisine Jamaican

Prep Time 30

Cook Time 1 40

Total Time 2 10

Servings people

Calories 621kcal

Author Charla

Ingredients

2 lb honeycomb beef tripe (907g)
a few limes and vinegar

For seasoning the tripe

2 tablespoon curry powder
1 tablespoon onion granules
1 tablespoon garlic granules
1 tablespoon all purpose seasoning
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon pink salt

To cook the curry

3 tablespoon olive oil
1 teaspoon curry powder
1 medium onion chopped
2 scallion chopped
4 garlic cloves minced
1 teaspoon ginger minced
1 large carrot chopped
½ red bell pepper chopped
½ green bell pepper chopped
2 tablespoon tomato paste
1 tablespoon pimento berries
8 sprigs of thyme tied together
2 teaspoon all purpose seasoning
1 whole scotch bonnet pepper
14 oz can of butter beans (400g) drained
14 oz full fat coconut milk (400ml)
additional black pepper and pink salt to taste

Instructions

To pressure cook the tripe

Place the tripe in a large bowl filled with water.
Pour vinegar into the bowl along with pink salt.
Use the halves of limes to rub against the tripe and also inspect it for any additional debris or dirt.
Thoroughly rinse off the tripe (I like to use a colander).
Place the tripe in the instant pot and fill half of the inner pot with water.
Switch the unit on, then select "pressure cook" "high" and use the "+/-" function and set for 60 minutes.
Put the lid on and flick the switch to "sealing" (the unit will take a few minutes to come to pressure).
After the given time, let the unit do a natural release (this will take 10-15 minutes) then turn the switch to "venting" to release the excess pressure.
Drain off the water and then allow to cool.
Chop the tripe into small pieces and place in a medium sized bowl.

To season and cook the tripe

Place the tripe in a large bowl.
Add the curry powder, onion granules, garlic granules, all purpose seasoning, paprika, black pepper and pink salt.
Use your hands to work the dry seasoning into the tripe and set aside.
Meanwhile, on medium heat, add the olive oil and curry powder to a large frying pan/skillet and cook for about one minute.
Add the onion, scallion, garlic and ginger and saute until soft and translucent.
Add the tripe and cook it for several minutes.
Add the carrots and bell peppers and continue to cook for 2-3 minutes.
Add the tomato paste, pimento berries, thyme, all purpose seasoning, scotch bonnet and butter beans and stir.
Pour in the coconut milk and bring the pan to a rolling boil.
Reduce the heat to medium-low with the lid on and simmer for 35-40 minutes.
After the given time, do a taste test and add any additional black pepper and pink salt to taste.
Discard the scotch bonnet and thyme stems before serving.

Notes

This is the Jamaican Curry Powder and All Purpose Seasoning that I use to make the recipe.
Do not freeze the tripe, it is best to serve it immediately, if possible.
Any leftovers can be refrigerated for up to 2 days.
Reheat the tripe on the stovetop, add a splash of water to the curry if needed to loosen it up.
Make sure to do a taste test of the curry and add more seasoning if required.
I highly recommend using a pressure cooker to tenderise the tripe, doing it by stovetop will be more time consuming (I'm about a few hours).
Once the tripe has been tenderised. I recommend testing the texture, you can eat a small piece (it will be tasteless but soft) or squeezing a small amount between your fingers (it should feel soft and spongy).
If for whatever reasons your tripe isn't tender after pressure cooking it, then pressure cook it for a bit longer although 60 minutes for honeycomb tripe should be suffice.
Try to use honeycomb tripe and not blanket tripe, honeycomb is a more tender variation.
You can purchase tripe from markets that sell an assortment of meat, if it usually a cheap cut of meat and fairly inexpensive.

Nutrition