Beef tripe slow-cooked until meltingly tender in a savory tomato and onion broth. This traditional dish is a testament to the Basotho tradition of utilizing every part of the animal.
Nutrition & Info
Equipment Needed
Instructions
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1
Cut cleaned tripe into small pieces
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2
Boil tripe in salted water for 30 minutes, drain
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3
Heat oil in a fresh pot, sauté onions and garlic
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4
Add tomatoes and curry powder, cook until soft
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5
Add tripe and fresh water
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6
Bring to a boil, then simmer covered for 2 hours
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7
Check tenderness — tripe should be soft
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8
Season with salt and pepper
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9
Serve hot with papa or lepu
Did You Know?
Cleaning tripe is considered a rite of passage for young Basotho cooks. The process requires patience and skill, and elders say you cannot call yourself a true cook until you have properly cleaned and prepared lipabi.
Chef's Notes
Equipment Tips
- large pot
- knife
- cutting board
The Story Behind Lipabi
Tripe preparation has been a core Basotho culinary skill since the earliest pastoral days. The thorough cleaning and long cooking process developed as a way to transform a tough, otherwise unpalatable cut into a delicacy.
Lipabi was traditionally prepared communally after a livestock slaughter, with the entire village contributing to the lengthy cleaning process. The resulting stew was shared among all participants.
In modern Lesotho, lipabi remains popular at braais and weekend gatherings, where its long cooking time becomes a social event, with friends and family sharing stories around the pot.
More Basotho (Lesotho) Dishes
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Chakalaka
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Joala ba Sesotho
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Lekhotloane
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Medium
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Lepu
Basotho Steamed Bread
Served with stews at celebrations
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