Botswana Serobe Stew

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into bite-sized pieces 500g (1.1 lb) tripe, cleaned and cut into bite-sized pieces
• 500g (1.1 lb) cow's feet, cleaned and cut into pieces 500g (1.1 lb) cow's feet, cleaned and cut into pieces
• 500g (1.1 lb) cow's intestines, cleaned and cut into pieces 500g (1.1 lb) cow's intestines, cleaned and cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef stock 2 cups (470ml) beef stock
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden brown.
2. 2.
   Add the tripe, cow's feet, and intestines to the pot. Cook for about 10 minutes, stirring occasionally, until the meat is browned.
3. 3.
   Stir in the diced tomatoes, ground coriander, ground cumin, paprika, dried thyme, salt, and black pepper. Cook for another 5 minutes to allow the flavors to meld.
4. 4.
   Pour in the beef stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is tender and the flavors have developed.
5. 5.
   Serve the Serobe Stew hot, garnished with fresh cilantro. Enjoy with pap or dumplings.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soak it in water with a splash of vinegar for a few hours to remove any impurities and odor.
• Cow's feet — Trim off any excess fat and skin from the cow's feet before cooking. This will help reduce the greasiness of the stew.
• Cow's intestines — Clean the intestines thoroughly by rinsing them with water and removing any excess fat or debris.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• To enhance the flavor, marinate the tripe, cow's feet, and intestines in a mixture of lemon juice, salt, and pepper for an hour before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.

Serving advice

Serve the Botswana Serobe Stew hot with a side of pap (maize porridge) or dumplings. The stew can also be enjoyed with steamed vegetables or crusty bread.

Presentation advice

Garnish the Serobe Stew with fresh cilantro leaves to add a pop of color. Serve it in a deep bowl or on a plate, allowing the rich gravy to surround the meat.