Jamaican Curried Tripe and Beans is a dish made using cow tripe and butter beans. Seemingly a strange combination, this dish has the reputation of being a crowd pleaser.
3 pound(s) cow tripe
1/2 cup(s) white vinegar – > View on Amazon
4 cup(s) water
2 tablespoon(s) curry powder– > View on Amazon
2 tablespoon(s) scotch bonnet pepper, chopped- > View on Amazon
2 stalk(s) escallion, chopped- > View on Amazon
2 tablespoon(s) ginger, chopped- > View on Amazon
1 tablespoon(s) pimento berries, crushed- > View on Amazon
1 large onion, chopped- > View on Amazon
4 clove(s) garlic, crushed- > View on Amazon
2 teaspoon(s) salt– > View on Amazon
1 teaspoon(s) black pepper– > View on Amazon
1/4 cup(s) vegetable oil– > View on Amazon
8 cup(s) water
1 cup(s) coconut milk– > View on Amazon
1/4 cup(s) tomatoes, chopped- > View on Amazon
1/4 cup(s) green sweet pepper, chopped- > View on Amazon
1 can(s) butter beans– > View on Amazon
Clean and wash the tripe in a mixture of white vinegar and water.
Bring to boil 4 cups water, add tripe and scald for about two minutes, discard water when finished.
Season tripe with 1 tablespoon curry powder, 1 tablespoon scotch bonnet pepper escallion, 1 tablespoon ginger, pimento berries, onion, garlic, salt, and black pepper and rub in the seasonings allowing it to marinate for 1 hour.
Heat vegetable oil add the remainder of scotch bonnet pepper, curry powder and ginger and allow to burn to develop flavour.
Add the seasoned tripe and stir well.
Add 8 cups water, cover and seal the pressure cooker and bring to a boil.
Allow to pressure cook for about 35 minutes or until the tripe becomes tender.
Turn off the flame and allow pressure cooker to cool fully before opening.
Return to flame, add coconut milk, tomatoes, green sweet pepper and the butter beans, stir and allow to simmer for about 10 minutes.
Serve hot with boiled food or white rice.