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.
Ingredients
- 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
Instructions
- 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.