🇱🇸 Basotho (Lesotho) Cuisine

Lipabi

Tripe Stew

Prep Time 30 min

Servings 6

Difficulty Hard

Calories 286 kcal

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.

Ingredients

1.5 kg beef tripe, thoroughly cleaned
2 onions, chopped
4 tomatoes, chopped
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon curry powder
Salt and pepper to taste
4 cups water

Instructions

1 Cut cleaned tripe into small pieces
2 Boil tripe in salted water for 30 minutes, drain
3 Heat oil in a fresh pot, sauté onions and garlic
4 Add tomatoes and curry powder, cook until soft
5 Add tripe and fresh water
6 Bring to a boil, then simmer covered for 2 hours
7 Check tenderness — tripe should be soft
8 Season with salt and pepper
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.