Serobe

Ingredients6

• beef tripe, cleaned1 kg
• onions3
• water2 L
• salt2 tsp
• cooking oil2 tbsp
• black pepper1 tsp

Method

1. Rinse the tripe well under cold water, scrub off any remaining membrane, and cut it into bite-sized strips.
2. Put the tripe in a large pot with the water and 1 tsp salt. Bring to a boil, skim the foam, then cover and simmer until the tripe is tender, about 2 hours.
3. Drain the tripe, reserving about 250 ml of the cooking liquid.
4. Slice the onions. Heat the oil in a heavy pot and fry the onions until soft and lightly browned.
5. Add the tripe, reserved liquid, remaining salt, and black pepper. Simmer uncovered, stirring now and then, until the liquid reduces to a light gravy, about 20 minutes.
6. Taste and adjust the salt, then serve hot with pap or steamed bread.