Recipe by Sharon Mbonambi 
Serves 6 
Easy 
Prep time 25 minutes 
Cooking time 50 minutes

With 20 years of experience, Woolworths senior product developer, Sharon Mbonambi is no stranger to the kitchen. For her, tripe invokes memories of her dad while she was growing up in Durban. She remembers how it was a well-loved dish by all the children she used to play with in her street. The smell of the tripe cooking would get them excited about dinner and once that happened, playtime was officially over. While ox tripe is traditionally cooked with salt, pepper, and onions, Sharon puts a twist on her recipe. She adds a spoonful of apricot jam at the end of the to give it a sweet-savoury flavour. Whenever she's feeling nostalgic or wants to relive memories she has of her father, she always cooks a pot of tripe to take her right back to those moments.

• 2 T canola oil
• 2 medium onions, chopped
• ½ green pepper, chopped
• 2 medium potatoes, cut into 1.5 cm cubes
• 2 T Woolworths medium curry powder
• 1 cloves garlic, crushed
• 1 t paprika
• 400 g can Italian crushed tomatoes
• 1 kg Woolworths slow cooked ox tripe
• sea salt and freshly ground black pepper, to taste
• 2 T smooth apricot jam
• 3 x 410 g can Woolworths samp and beans, heated

1. Heat the oil in a saucepan over a medium heat and sauté the onions, green pepper and potatoes for about 8 minutes. Add the curry powder, garlic and paprika and cook for a further 5 minutes, stirring frequently to prevent the spices from catching.
2. Add the tomatoes and cook over a low heat for 5 minutes. Add the tripe, mix, season with salt and pepper and cook over low heat for about 30 minutes. Lastly, add the apricot jam and check the seasoning.
3. Serve hot with, pap or samp or steamed bread.

Recipe by Clement Pedro 
Serves 6 
Easy 
Prep time 10 minutes 
Cooking time 40 minutes

“Tripe has always been a special ingredient for me, taking me back to my childhood every time I eat it or make it. It’s about the people I cooked this ingredient with or the people I’ve had around the table as we shared this dish. Tripe has and will always be special to me and having it on shelves in Woolies now makes me so proud to have this piece of my culture shared with the rest of South Africa.”

• 3 T canola oil
• 2 onions, thinly sliced
• 10 curry leaves
• salt, to taste
• 70 g Woolworths garlic, ginger, turmeric and chilli pot
• 150 g tub Woolworths masala fresh paste
• 1 kg Woolworths slow cooked ox tripe
• 2 x 400 g butter beans, drained
   
  For the sambal:
• 1 red onion, thinly sliced
• 300 g cherry or rosa tomatoes, some halved and some quartered
• 1 T sugar
• ¾ cup brown or white spirit vinegar
• salt, to taste
• 10 g fresh coriander, roughly chopped
• Woolworths amagwinya, to serve
   

1. Heat oil in a pot or skillet set over a medium heat. Add onions, curry leaves and salt and cook until the onions soften and become translucent, taking on some colour but not browning too much.
2. Add garlic, ginger, turmeric and chilli, after about a minute the rawness of the garlic flavour should be cooked out.
3. Add the masala paste and stir the paste through the other ingredients. Cook for a minute while gently stirring, being careful to not burn the paste and aromatics.
4. Add just enough water to cover the ingredients and season lightly with salt, simmer until the water has reduced slightly before adding the prepared tripe and accompanying sauce.
5. Reduce the heat slightly and cook until the sauce reaches the desired thickness. Add the drained beans and cook for another 10 minutes to heat them, also allowing them to absorb the flavour of the curry. Taste and season if needed.
6. For the sambal, combine onions, tomatoes, sugar, vinegar and coriander, mixing until the sugar has dissolved.
7. Serve the tripe and bean curry with the sambal, freshly chopped coriander and steamed rice, or Woolies amagwinya.

Recipe by Marisa Munroe 
SERVES 6 
Takes some effort 
PREP TIME 20 minutes 
COOKING TIME 3½ hours

“There is a takeaway curry shop in Claremont, Cape Town that sells trotters-and-tripe curry on Thursdays, but sometimes a girl needs tripe on other days too!  This is an easy way to get your fix whenever the craving hits, without the hassle of cooking the tripe!”

• 500 g lamb trotters, washed
• 300 g sugar beans, drained
• salt, to taste
• canola oil, for frying
• 1 t cumin seeds
• 1 cinnamon stick
• 5 bay leaves
• 1 star anise
• 3 green chillies, chopped
• 10 curry leaves
• 2 large onions, diced
• 2 t fresh ginger, crushed
• 2 t fresh garlic, minced
• 1 t ground coriander, toasted
• 2 T Woolworths meat masala
• 2 t ground turmeric
• ½ t garam masala (optional)
• 1½ T chilli powder
• 2 cloves
• 3 cardamom pods
• 4 tomatoes, chopped
• 1 kg Woolworths slow cooked ox tripe
• fresh coriander, to garnish
• basmati rice, for serving

1. In a saucepan, bring the trotters to the boil and cook for 1½ hours, covered, or use a pressure cooker to speed up the process.
2. At the same time, boil the sugar beans with a little salt until soft in a separate pot.
3. Once the trotters are cooked, remove from the pan and set aside. Reserve the broth.
4. Heat oil in a deep, heavy-based saucepan, and add cumin seeds, cinnamon, bay leaves, star anise, 2 chillies, curry leaves and onions.
5. Once the onion is translucent, add the ginger and garlic and fry until golden. Add in ground coriander, meat masala, turmeric, garam masala, chilli powder, cloves, and cardamom. Fry for a minute, then reduce the heat and add the tomatoes.
6. Cover and simmer over a low heat until the tomatoes have broken down. Add the trotters and season. Leave to simmer over a low heat for 10 minutes, stirring often. Add the tripe.
7. Add 1 cup trotter broth and the cooked beans. Stir everything together and top with ½ of broth. Braise for 20–30 minutes or transfer to the oven at 180°C and cook for about 20–30 minutes, or until the sugar beans have absorbed the gravy.
8. Once the gravy has thickened, turn off the stove or oven and garnish with fresh coriander. Serve immediately with cooked basmati rice.