Beninese Librillo Stew

Ingredients

In the original Mexican Librillo dish, the tripe is typically cooked with tomatoes, onions, and spices like oregano and cumin. However, in the Beninese adaptation, the stew incorporates a unique blend of traditional Beninese spices, such as cloves, nutmeg, and ginger, to infuse the dish with a distinct flavor profile. Additionally, the Beninese version often includes a variety of vibrant vegetables, such as carrots and bell peppers, to enhance the visual appeal and nutritional value of the stew. We alse have the original recipe for Librillo, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and sliced 500g (1.1 lb) beef tripe, cleaned and sliced
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 38g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the sliced beef tripe to the pot and cook for about 10 minutes, stirring occasionally.
4. 4.
   Sprinkle the ground cloves, nutmeg, and ginger over the tripe, and stir well to coat the meat evenly with the spices.
5. 5.
   Add the diced carrots, bell pepper, and tomatoes to the pot, and cook for another 5 minutes.
6. 6.
   Pour the beef broth into the pot, season with salt and pepper to taste, and bring the stew to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the tripe is tender and the flavors have melded together.
8. 8.
   Serve the Beninese Librillo Stew hot with fluffy white rice.

Treat your ingredients with care...

• Beef tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soaking it in water with a splash of vinegar can help remove any residual odor. Slice the tripe into thin strips for a more tender texture.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Beninese Librillo Stew hot with a side of fluffy white rice. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Place a mound of fluffy white rice in the center and sprinkle some chopped herbs on top for an appealing presentation.