SerobeBeef Offal Stew
Serobe is a Botswana offal preparation commonly made with cleaned tripe and other beef offal. This tomato-based home version combines tripe, heart, and tongue and cooks them until tender.
Prep
25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Offal
- 600gBeef Tripe (well rinsed and cut into pieces)
- 400gBeef Heart (cut into small pieces)
- 300gBeef Tongue (cut into small pieces)
- 1.5lWater
- 2pcsBay Leaf
Stew
- 150gOnion (finely chopped)
- 200gTomato (finely chopped)
- 10gGarlic (crushed)
- 30mlVegetable Oil
- 12gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef tripe, beef heart, and beef tongue in a large pot with the water and bay leaves.
- 02
Bring to a boil, lower the heat, and simmer until all the offal is tender. The beef tripe should be soft enough to bite through easily.
- 03
Drain the offal, reserving a little of the cooking liquid, and set the bay leaves aside.
- 04
Heat the vegetable oil in a pot over medium heat and cook the onion until soft and lightly golden.
- 05
Add the garlic and stir just until fragrant, then add the tomato and cook until it breaks down into a thick sauce.
- 06
Return the cooked offal to the pot and stir well so it is coated with the tomato mixture.
- 07
Add the salt and black pepper, along with a splash of the reserved cooking liquid if needed, and simmer until the stew is rich and cohesive.
- 08
Serve hot once the sauce has thickened and the flavors have blended.
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