African Style Tripe With Trendy Pap

• 1kg sheep or beef tripe
• 60ml oil /olive oil
• 1 large onion finely chopped
• 3 cloves garlic crushed
• 2 carrots peeled and chopped
• 1 can chopped tomatoes
• 2 cans chickpeas drained
• 1 packet of Royco® Beef and Rosemary Wet Cook-in-Sauce
• 1 litre of water
• salt and pepper to taste
• fresh parsley to garnish

TRENDY PAP INGREDIENTS

• 2 litres water
• 2 tbsp Royco® Chicken Stew Mix
• 350g white star super maize meal
• 1 carrot grated
• handful green beans chopped
• 2 zucchinis chopped
• 50g butter
• 125ml grated cheddar cheese
• black pepper

WALDORF SALAD INGREDIENTS

• Apples chopped
• 2 sticks celery sliced
• handful toasted walnuts
• grapes
• lettuce chopped
• fresh parsley chopped
• 1 cup mayonnaise

• Heat oil in a deep heavy based pan and sauté onion, then add garlic and carrots and sauté for 3 minutes
• Add tripe, water, tomatoes, chickpeas and Royco® Beef and Rosemary Wet Cook-in-Sauce and cook for 1 hour or until tripe is tender
• Season with salt and pepper

TRENDY PAP METHOD

• In a pan bring water and Royco® Chicken Stew Mix to the boil
• Add the vegetables and cook for 3 minutes, then slowly add the maize meal using a hand whisk to stir
• Cover and cook for 15 minutes and keep stirring continuously (at this stage use a wooden spoon to stir)
• Add butter and cheese and pepper
• Tip the pap into a lightly oiled glass dish and flatten with a wet spoon
• Slice pap and serve with tripe
• garnish with parsley

WALDORF SALAD METHOD

• Mix all ingredients together
• We can add steamed bread on the menu

NB: Clean the tripe and remove any excess fat
Cook tripe for 2 hours in 2 litre water with onion that is roughly chopped and 2 tablespoons of vinegar