Jamaican Tripe And Beans Recipe

This Jamaican Tripe and Beans Recipe makes one of those dishes that gives you the feeling that you have made something really special and no one can question it.

This is one Jamaican meal that some people will politely refrain from eating because not everyone who tries to make this Jamaican delicacy is often successful.

This is because these innards must be properly cleaned by experienced personnel...and often times this is usually your grandmother :-)

That and also most people would rather pass on the few “delicate” and time-consuming steps that must be taken to properly prepare the tripe before actually cooking it.

Despite all of that, a good plate of this delicacy with some spinners (small dumplings) on a weekday afternoon, just as the sun is going down, can not be beat by anything in the Jamaican culinary roster.

The best tripe and beans dish is usually made with the fresh cow tripe. Sometimes it can be just about a day old. However, nowadays you do not really have to worry about the age of the tripe because everything is combined, cleaned, and placed in the refrigerator at the local meat shop or butcher shop for easy accessibility.

Even though modern methods are used to pre-prepare the tripe, It is still recommended that you wash it with some vinegar or lemon juice before you get to the cooking. Trust me on this one!

Here is the recipe without further delay!!

Jamaican Tripe and Beans Recipe (Modern Method)

Jamaican Tripe and Beans Recipe

INGREDIENTS

2  lb Cow’s Tripe (honeycomb)

2  sprig. Thyme

½  oz. Lime Juice

1  can Butter Beans

1  tbsp. Black Pepper

1  tbsp. Salt

1  Large Onion (diced)

2  stalks escallion

1  tbsp. Tomato Ketchup

1  tbsp. Jamaican Curry Powder

METHOD

Firstly, you remember that it is important that you wash the tripe in a solution of vinegar and water and then remove it from the solution and discard the water.

Continuing...

1. Cut the tripe into small pieces. That is about three to four inches or so. You do not have to measure the pieces exactly, just estimate the sizes, that way you will get a feel for what you are cooking.

2. If you do not have a pressure cooker you will spend a little longer time trying to cook this meal. So a pressure cooker makes it easier.

3. Now add water and salt to the pressure cooker (or pot), and then add the tripe.

4. Pressure it on high heat for about 30 minutes after which you turn off the heat and wait about five minutes before removing the pot from the stove.

5. Place the pot under the tap (pipe) in the kitchen sink and run the cold water over the top of the pot for another two to 5 minutes, this will cool the pot some more and reduce the pressure build up so you can remove the cover.

6. Open the pot and pour all the contents of the pot out into a stock pot or "dutchie".

7. Use a fork to check the texture/tenderness of the tripe. If it is not soft enough, not to worry because you can now boil it further if needed.

8. If everything is alright with the texture, add the other ingredients to the pot (except the thyme and black pepper) with some spinners and cook the stew on medium heat for another ten minutes.

9. Taste the stew at this point and if everything seems alright you may add the thyme and black pepper and then stir. You may add more salt to taste if needed.

10. Reduce the heat some more to medium low and allow the stew to simmer. When ready, serve in a plate with white rice, or boiled ground provisions.

If you followed this Jamaican Tripe and Beans Recipe as is, you are way ahead of most Jamaicans that have never prepared this delicacy correctly before.

Have a taste and ENJOY!!


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