Tripe stew.
”I’m not impressed by any cooks who can brag about a filet mignon. A guy who can take a neck of a shank or can use tripe to make into something delicious is really interesting to me; that’s impressive.” ~ Anthony Bourdain, celebrity chef

Tripe gets a bad rap from many people. "It stinks" "It tastes funny" "I never know if it's really clean". Sure, it is an acquired taste, but it really doesn't deserve the bad publicity it currently has. When cleaned properly and cooked with precision, it's a delicious meal that would convert you into being a tripe lover.

World Tripe Day, celebrated every year on October 24, is an opportunity for tripe lovers to celebrate their love for tripe and what better way is there to celebrate it than to eat it?

I have learnt that most people don’t like tripe because it has a bad smell. Consuming tripe is such a great experience especially if it is properly prepared, it tastes and smells delicious.

Growing up we had a rule at home that you should try and taste something at least once or twice before you say you don’t like it.

The smell of tripe before all the cooking can be horrible I agree, which I believe is what makes most people not have the appetite to indulge. I don’t recall not loving tripe- it is a delicious dish, and admittedly it has to be cooked by someone who knows what they are doing.

Tripe seems to be making a comeback in the culinary world, especially in the gourmet street food scene. Itumeleng Mputle, who has a food company, Fine Thankz Creations, has tried his hand in making gourmet tripe wraps. While there has been some mixed reactions to his wraps, what it has done is show how versatile tripe can be.

Mputle shares his fool proof tripe recipe, below

Tripe Stew (Serves 6)


1kg cleaned sheep tripe
4 cups of water
1 tablespoon white pepper
1 tablespoon salt

Rinse and ensure the tripe is clean and then cut it into pieces.
Place tripe in a pot and add water to cover.
Bring the water to the boil.
Once boiled, reduce the heat to low and simmer with a half open lid for the remainder of cooking.
Keep tasting the softness of your tripe until tender.
For a thicker sauce, remove the lid and increase the heat to reduce the liquid.
Season with pepper and salt, five minutes before cooking process ends.
Enjoy with dumpling, pap, samp or bread.