Jamaican Tripe and Butter Beans
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Ingredients
- 1 lb tripe cleaned and cut into small pieces
- 1 tablespoon Grace® Browning
- 1 can butter beans
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 Scotch bonnet pepper chopped (remove seeds for less heat)
- 2 sprigs fresh thyme
- 1 tsp ground allspice
- 1 tsp black pepper
- 2 cups beef broth or vegetable broth
- Salt to taste
- Cooking oil
Instructions
- Season tripe with browning and mix well to coat meat.
- Heat some cooking oil in a large pot over medium heat. Add the diced onions, garlic, bell pepper, and Scotch bonnet pepper. Sauté until the vegetables are soft and fragrant.
- Add the tripe pieces to the pot and brown them slightly.
- Season with ground allspice, black pepper, and salt. Stir well to coat the tripe with the seasonings.
- Pour in the beef or vegetable broth and add the sprigs of thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5-2 hours, until the tripe is tender.
- Add the drained and rinsed butter beans to the pot and simmer for another 15-20 minutes to allow the flavors to meld together.
- Adjust seasoning to taste and remove the sprigs of thyme before serving.
- Serve the Jamaican Tripe and Butter Beans hot with rice, dumplings, or bread.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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