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Lalo ak tripe bef (tripe recipe from Haiti) back | home | print

Lalo ak tripe bef (tripe recipe from Haiti)


1 pound of beef tripe
2 pounds of beef meat
3 pounds of jute leaves
0.5 pounds of spinach
1 bell pepper
1 onion
2 tomatoes
2 tablespoons of tomato paste
4 sprigs of fresh rosemary
4 sprigs of thyme
4 sprigs of fresh parsley
1 teaspoons of garlic powder
1/8 teaspoon of cloves
2 teaspoons of black pepper
olive oil
1 lime


Ground the cloves and the black pepper, then mix them with the garlic powder and set aside. Cut the tripe and the meat into chunks. Rub each piece with the lime, then rinse it off with water. Coat the tripe and the meat with the seasoning powder, then let it marinate over night in the fridge. Place the marinated tripe and meat in a saucepan with hot oil over high heat. Add the tomato paste and the chopped tomatoes. Once the tripe and the meat have browned, reduce heat to medium-high. Add in six cups of water, the jute leaves, chopped spinach, rosemary, thyme, and parsley. Cover the pan and let it cook for 40 minutes, making sure the jute leaves do not burn as the water evaporates. Taste and adjust seasonings if needed.