Sudanese Spiced Tripe Stew

Ingredients

While the original Portuguese Dobrada is typically prepared with white beans and chorizo, this Sudanese adaptation of Spiced Tripe Stew incorporates traditional Sudanese spices and flavors. The dish embraces the Sudanese love for aromatic spices such as cumin, coriander, and turmeric, giving it a distinct Sudanese twist. Additionally, the use of local vegetables and the absence of chorizo make this dish uniquely Sudanese. We alse have the original recipe for Dobrada, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 2 tomatoes, diced 2 tomatoes, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the tripe to the pot and cook for about 10 minutes, stirring occasionally.
3. 3.
   Sprinkle the ground cumin, coriander, turmeric, and paprika over the tripe. Stir well to coat the tripe evenly with the spices.
4. 4.
   Add the diced tomatoes, green bell pepper, and red bell pepper to the pot. Cook for another 5 minutes, allowing the vegetables to soften.
5. 5.
   Pour in the beef broth and season with salt to taste. Bring the stew to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the tripe is tender.
6. 6.
   Once the tripe is tender, remove the pot from the heat. Serve the Spiced Tripe Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soaking it in water with a splash of vinegar can help remove any residual odor. Cut the tripe into small pieces for easier cooking and better texture.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or chili flakes.
• For a thicker consistency, you can add a tablespoon of tomato paste to the stew.
• Serve the Spiced Tripe Stew with Sudanese bread or rice for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Adjust the seasoning according to your taste preferences, adding more spices or salt if desired.

Serving advice

Serve the Sudanese Spiced Tripe Stew hot, accompanied by Sudanese bread or rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Spiced Tripe Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Sprinkle some chopped cilantro on top for an added touch of green.