Name: Caribbean Curried Tripe & Butter Beans
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 750g Cleaned and pre-cooked beef tripe rinsed, drained and cut into bite-sized strips; 2 tbsp Vegetable oil; 1 large onion finely chopped; 1 red pepper diced; 4 cloves Garlic finely chopped; 20g fresh ginger finely grated; 2½ tbsp Caribbean curry powder; 1 tsp Ground allspice; ½ tsp ground turmeric; ½ tsp Ground black pepper; 2 tsp fresh thyme leaves or 1 tsp dried thyme; 2 tbsp tomato purée; 400g tinned chopped tomatoes; 500ml beef stock; 1 Scotch bonnet chilli kept whole; 1 tbsp light brown sugar; 1 tbsp Worcestershire sauce; 400g tin Butter beans drained and rinsed; 2 spring onions sliced; 1 tbsp lime juice; salt, to taste

Method

20 mins prep105 mins cook125 mins total

Rinse the tripe under cold running water, drain well and cut it into bite-sized strips.
Heat the vegetable oil in a large heavy-based saucepan over a medium heat. Add the onion and red pepper and cook for 7–8 minutes until softened.
Add the garlic and ginger and cook for 1 minute, stirring continuously.
Stir in the curry powder, allspice, turmeric, black pepper and thyme. Cook for 1 minute to release the fragrance of the spices.
Add the tomato purée and cook for 1 minute, then stir in the tripe and cook for 5 minutes until it is thoroughly coated in the curry mixture.
Pour in the chopped tomatoes and beef stock. Add the whole Scotch bonnet, brown sugar and Worcestershire sauce.
Bring to a gentle boil, then reduce the heat to low. Partially cover and simmer for 75 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
Stir in the butter beans and spring onions. Simmer uncovered for a further 15 minutes until the beans are hot and the sauce is rich and thick.
Carefully remove the Scotch bonnet without breaking it. Stir in the lime juice, taste and add salt as needed.
Spoon into bowls and serve hot with rice and peas, steamed rice or boiled dumplings.

Notes

Keeping the Scotch bonnet whole gives the sauce its fruity flavour without making it overwhelmingly hot. Pierce or chop it only for considerably more heat.

Most tripe sold by UK butchers has already been cleaned and partly cooked. Raw tripe needs cleaning and a long preliminary simmer before it can be used.

Caribbean curry powders vary in strength and saltiness, so adjust the final seasoning after the sauce has reduced.

The curry improves overnight and can be refrigerated for up to three days.