Le Me Tsolola
(tripe recipe from the Comoros)
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.
Directions
Fry 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.
