Gambian-style Tripas Stew

Ingredients

In this Gambian adaptation of the Mexican dish Tripas, we incorporate the traditional flavors and spices of Gambian cuisine. The original Mexican Tripas dish is typically prepared with Mexican spices such as cumin and oregano, while the Gambian version uses a blend of spices including ginger, garlic, chili, and thyme. Additionally, the cooking techniques and ingredients have been adjusted to suit the Gambian culinary traditions and taste preferences. We alse have the original recipe for Tripas, so you can check it out.

• 500g (1.1 lb) tripas (cow intestines), cleaned and cut into small pieces 500g (1.1 lb) tripas (cow intestines), cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped red chili. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the diced tomatoes and tomato paste to the pot. Stir well to combine.
3. 3.
   Add the cleaned and cut tripas to the pot. Stir to coat the tripas with the tomato mixture.
4. 4.
   Sprinkle the thyme, paprika, ground coriander, salt, and pepper over the tripas. Stir to evenly distribute the spices.
5. 5.
   Cover the pot and let the stew simmer on low heat for about 1.5 to 2 hours, or until the tripas are tender and cooked through. Stir occasionally to prevent sticking.
6. 6.
   Once the tripas are tender, taste the stew and adjust the seasoning if needed.
7. 7.
   Serve the Gambian-style Tripas Stew hot, garnished with fresh chopped cilantro. Enjoy with steamed rice or couscous.

Treat your ingredients with care...

• Tripas — Ensure that the tripas are thoroughly cleaned before cooking. Rinse them well under cold water and remove any excess fat or membranes. Cut them into small pieces for easier cooking and better texture.

Tips & Tricks

• If you prefer a spicier stew, add more red chili or a pinch of cayenne pepper.
• For a richer flavor, marinate the tripas in a mixture of lemon juice, garlic, and ginger for a few hours before cooking.
• Serve the stew with a side of steamed vegetables for a complete and nutritious meal.
• If tripas are not readily available, you can substitute them with beef or lamb intestines.

Serving advice

Serve the Gambian-style Tripas Stew hot, accompanied by steamed rice or couscous. Garnish with fresh chopped cilantro for added freshness and flavor.

Presentation advice

Present the Gambian-style Tripas Stew in a deep serving dish, allowing the vibrant colors of the stew to shine through. Sprinkle some additional chopped cilantro on top for an appealing presentation.