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Le Me Tsolola (tripe recipe from Comoros) |
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Ingredients 300 grams of tripe 300 grams of fish, cut into pieces 2 green bananas, peeled 2 onions, finely chopped 4 tomatoes, chopped 400 ml of coconut milk Olive oil Black pepper Cayenne pepper Salt |
DirectionsFry the tripe and the fish in a little oil until well browned. Add the bananas to a pot and add the fish and tripe to them. Add the onions and tomatoes, pour in the coconut milk and bring to a simmer. Season well then cover and continue to simmer for an hour, adding a little water if necessary. Serve immediately on a bed of white rice. |
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