Tripe and Kenyan Bisque Stew
A hearty stew made with tender tripe and a rich Kenyan-inspired bisque sauce, perfect for a cold winter night.
Ingredients
- ●1 pound TripeCleaned and cut into bite-sized pieces
- ●2 cups Kenyan BisqueHomemade or store-bought
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●2 tablespoons Tomato pasteDried
- ●4 cups Beef brothLow-sodium
- ●1 cup Aerated waterUsed for thinning the bisque
- ●2 tablespoons Resinous olive oilUsed for cooking
- ●1 teaspoon SaltTo taste
- ●1/2 teaspoon Black pepperTo taste
Instructions
- 1
Heat the resinous olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the tripe and cook until browned, about 5 minutes.
- 5
Add the tomato paste and cook for 1 minute.
- 6
Add the beef broth and bring to a boil.
- 7
Reduce the heat to low and simmer for 1 hour, or until the tripe is tender.
- 8
Stir in the Kenyan bisque and aerated water.
- 9
Season with salt and black pepper to taste.
- 10
Simmer for an additional 10 minutes, or until the bisque has thickened.
- 11
Serve hot, garnished with chopped fresh herbs if desired.
- 12
Note: If using homemade bisque, allow it to cool and refrigerate overnight before using.