Entree: South Africa – Zulu Cuisine – Ulusu (Tripe) (Traditional Zulu-style tripe stew simmered with tomatoes, onions, and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) cleaned beef tripe, cut into 1 in (2.5 cm) strips
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, about 8 oz (225 g), sliced
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 large tomatoes, about 14 oz (400 g), chopped
- 1 tbsp (15 g) mild curry powder
- 1 tsp (5 g) smoked paprika
- 2 cups (480 ml) beef or chicken broth
- 1 cup (240 ml) water
- 2 bay leaves
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Show original ingredient measurements

- 2 lb (900 g) cleaned beef tripe, cut into 1 in (2.5 cm) strips
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, about 8 oz (225 g), sliced
- 4 cloves (about 12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 large tomatoes, about 14 oz (400 g), chopped
- 1 tbsp (15 g) mild curry powder
- 1 tsp (5 g) smoked paprika
- 2 cups (480 ml) beef or chicken broth
- 1 cup (240 ml) water
- 2 bay leaves
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the tripe under cold water, then place in a large pot, cover with water, bring to a boil and simmer 10 minutes; drain and rinse the tripe again to remove impurities.
2. In the same pot or a heavy Dutch oven, heat the vegetable oil over medium heat; add the sliced onions and cook until softened and beginning to brown, about 6–8 minutes.
3. Add the garlic and ginger and cook 1 minute more until fragrant; stir in the curry powder and smoked paprika and toast 30 seconds to bloom the spices.
4. Add the chopped tomatoes and cook until they break down, about 5 minutes; return the pre-boiled tripe to the pot and stir to combine with the aromatics and spices.
5. Pour in the broth and water, add the bay leaves, bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until the tripe is tender, about 1½–2 hours; check periodically and add a bit more water if the stew is reducing too much.
6. When the tripe is tender, season with salt, pepper, and lemon juice or vinegar to brighten the flavors; simmer uncovered 5–10 minutes to meld.
7. Remove bay leaves, stir in chopped parsley or cilantro, and serve hot with pap, steamed maize meal, or crusty bread as preferred.