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Feijoada moçambicana (tripe recipe from Mozambique) |
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Ingredients 300g tripe, cut into bite-sized squares 300g butter beans, dried 1/4 tsp baking soda 1 onion, chopped 5 garlic cloves, minced 2 tbsp vegetable oil 450g chouriço sausage, cut into rings 450g pork meat, cubed 120g salt pork, cubed 3 tomatoes, de-seeded and chopped 2 carrots, peeled and chopped 1 bunch turnip greens, shredded 2 tsp piri piri sauce 2 bay leaves Salt Black pepper, freshly ground |
DirectionsAdd the beans to a large bowl, cover with water and set aside to soak over night. The following day, wash the tripe then soak in salted water for 2 hours. At the end of this time drain the tripe and cut into 3cm pieces. Bring a large pot of water to a boil and add the baking soda and the tripe. Return to a boil, reduce to a simmer and cook for 2 hours, or until the tripe is tender. Meanwhile, drain the beans, transfer to a large pan and cover with at least a 5cm depth of water. Bring to a boil and cook for about 2 hours, or until tender. Meanwhile, heat the oil in a pan and use to cook the onion and garlic over medium heat until soft, about 5 minutes. Now stir in the sausage, pork and salt pork. Continue frying until the meats are browned then add a little water so that the meats continue cooking without burning. As soon as the beans are done add the tripe, tomatoes, carrots, turnip greens, piri-piri sauce ad bay leaves to the pot. Bring to a boil then reduce to a simmer and cook for about 30 minutes or until the vegetables are tender. Now stir in the meats and stir to blend. Adjust the seasonings, cook for a further 30 minutes then serve. |
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