Tripe and tomato stew

Directions

1. Thoroughly wash the tripe and pig’s trotters.

2. Bring a pan of water to a boil, add the tripe and trotters and boil for about 40 minutes, or until just becoming tender.

3. Add the palm oil to a flame-proof casserole and use to fry the pig’s trotters until browned.

4. Cut the tripe into pieces and add to the pan with the tomatoes, onions, garlic, chillies, bouquet garni, salt, black pepper and 500ml water.

5. Bring to a simmer, cover with a tight-fitting lid and cook gently for about 3 hours, or until the pig’s trotters are falling apart.

6. Serve hot, accompanied by fufu.

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