Serobe (tripe recipe from Botswana)

Serobe (tripe recipe from Botswana)


3 kg assorted beef innards (tripe, intestines, pancreas, lungs, heart)


Wash all the ingredients thoroughly. Cook all the innards in boiling water until soft, for approximately 2 hours, then cut into small pieces. When all the ingredients have been cut up into uniformly small pieces, return them to the pot and boil for another 30 minutes, adding salt to taste. When properly cooked, the consistency of the dish should be homogenous - the various different ingredients almost indistinguishable one from another. This tripe dish can be served with bogobe.

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