Jamaican Special Tripe


2 lbs tripe, cleaned
4 tbs annatto oil, (mix 3 tbs of annatto powder with 2 tsp vegetable oil)
3 carrots, peeled and finely sliced
1 green bell pepper, seeded and chopped
2 scallions chopped, green and white parts
1/2 cup shallots, chopped
2 cups raw rice
2 tbs light rum
1 tbs fresh chives, chopped
12 pimento stuffed green olives
1 tbs capers, drained and chopped
1 tsp vinegar from the capers
1 roasted red pepper, chopped
1 cup tomatoes, peeled, seeded and chopped
1 tsp tomato paste
1 tsp tabasco
1 habanero pepper, whole
kosher salt and black pepper to taste
grated Parmesan cheese
  • Place the tripe in a large saucepan  cover with cold water, add the habanero, bring to a boil then reduce heat to a simmer, covered, until tender, about 2 hours.
  • Drain the tripe and reserve the stock.
  • Cut the tripe into 1 inch squares, then heat oil in a heavy frying pan and saute the pieces of tripe until golden.
  • Lift out with a slotted spoon into a heavy, covered casserole.
  • In the oil remaining in the pan saute the carrots, bell peppers, scallions and shallots, then add the casserole.
  • In the oil remaining, adding a little more if necessary, saute the rice until it has absorbed the oil, being careful not to let it burn. Add the the casserole.
  • Stir in the rum into the pan, scraping all brown bits.
  • Add to the casserole together with the chives, olives Capers, vinegar, roasted red pepper, tomatoes, tomato paste, hot sauce and about 4 cups of the tripe stock.
  • Simmer gently for 30 minutes.
  • Serve in soup bowls with crusty bread and Parmesan on the side




14 min


2 min


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