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.
Cooking Jamaican Curried Tripe and Beans is an adventure in flavors that transports me to the heart of Jamaica. The process begins with the tripe, a delicacy with a texture that’s unique and utterly delicious.
First, I carefully clean and wash the tripe in a mixture of white vinegar and water.
Boiling the tripe for a couple of minutes in scalding water is the next step. This quick bath serves a dual purpose—it rids the tripe of any residual impurities and preps it for its flavorful journey ahead.
Once the tripe is scalded and drained, it’s time to curry. I season the tripe with an array of spices and herbs, including fragrant curry powder, the fiery heat of scotch bonnet pepper, aromatic escallion, zesty ginger, pimento berries, onions, garlic, a touch of salt, and a generous grind of black pepper. Rubbing these seasonings into the tripe is a tactile experience that creates an anticipation of flavor.
The marinating tripe rests for an hour, allowing the spices to permeate its surface.
The next stage is to heat the vegetable oil and add the remaining scotch bonnet pepper, curry powder, and ginger. This creates a sizzling, aromatic base. The tripe is added and stirred until it’s enveloped in the rich, aromatic curry base.
Pressure cooking is the magic wand that transforms the tripe into tender, succulent bites. I add water, seal the pressure cooker, and bring it to a boil.
After the pressure cooking, a tantalizing aroma fills the kitchen. The tripe is now tender, and the pressure cooker has done its work. But the dish isn’t complete without the addition of creamy coconut milk, tomatoes, vibrant green sweet peppers, and hearty butter beans.
Simmering the mixture allows all the ingredients to harmonize, resulting in a rich and satisfying curry. The butter beans add a comforting creaminess, while the tomatoes and sweet peppers infuse freshness into the dish.
Cooking Jamaican Curried Tripe and Beans is a sensory journey. The aromas and flavors evoke the essence of Jamaica’s culinary heritage, creating a dish that’s as rich in tradition as it is in taste. It’s a reminder that the beauty of food lies not only in its flavors but in the stories and traditions it carries with it.
Jamaican Curried Tripe and Beans
Jamaica's culinary tapestry is woven with a delightful mix of flavors, and one dish that stands out as a testament to this vibrant culture is Curried Tripe and Beans. This traditional Jamaican favorite is a flavorful and hearty exploration of the island's diverse heritage, offering a mouthwatering experience like no other.
- 3 pounds cow tripe
- 1/2 cup white vinegar
- 4 cups water
- 2 tbsp curry powder
- 2 tbsp scotch bonnet pepper chopped
- 2 stalks escallion chopped
- 2 tbsp ginger chopped
- 1 tbsp pimento berries crushed
- 1 large onion chopped
- 4 cloves cloves garlic crushed
- 2 tsp salt
- 1 tsp black pepper
- 1/4 cup vegetable oil
- 8 cups water
- 1 cup coconut milk
- 1/4 cup tomatoes chopped
- 1/4 cup green sweet pepper chopped
- 1 can butter beans
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.