Spicy Asian Tripe Stew with Pap
,gravity=Center)
Take tripe to a new level by braising it with garlic, ginger, chilli, spices and other exciting Asian flavours. Thicken your stew with Knorr Oxtail & Vegetable Soup, then serve it with pap and a topping of spring onions and fresh coriander sprigs.
Feeds
4Person
Preparation time
300Min.
intermediate
Ingredients
- STEW:
- 1 kg beef tripe, cleaned and cubed
- Robertsons Atlantic sea salt
- 30 ml canola oil
- 2 onions, sliced
- 4 garlic cloves, finely chopped
- 4 cm piece of ginger, peeled & finely chopped
- 2 red chillies, seeds discarded & finely chopped
- 30 ml flour
- 20 ml Chinese 5 spice
- 100 ml brown sugar
- 40 ml soy sauce
- 50 g packet Knorr oxtail & vegetable soup
- 1 Knorr beef stock pot (dissolved in 400ml hot water)
- 4 medium potatoes, peeled & chopped
- 2 carrots, peeled & chopped
- PAP:
- 2 Knorr vegetable stock pots (dissolved in 800ml hot water)
- 500 ml milk
- 400 g cornflour (mealie pap)
- 30 g butter
- Robertsons Atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- TO SERVE:
- 2 spring onion, sliced
- 10 g coriander sprigs
Preparation method
Nutrition
whatsfordinner Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.