Ingredients

• 1 kg stomach
• 1 kg intestines
• (Intestines and stomach can be supplemented with heart, lung, pancreas etc)
• 2 large onions, diced
• salt and pepper to taste
• 1 tsp turmeric
• 250ml beef stock
• 1 tsp oil

preparation

Clean stomach and intestines thoroughly and rinse under cold running water. Be sure to get under all the folds in meat such as stomach or your serobe could taste sandy.
Place in 3 legged cast iron, cover with water and bring to the boil. Simmer gently for three hours or until very soft.
Season and add oil and slowly fry the tripe until lightly browned.
Add the onions and sweat for 2 minutes or until softed without browning.
Add the turmeric and stock and simmer while stirring often until the gravy thickens.

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Serobe ??

Cooking Method: Braising Country: ?? Botswana Courses: Dinner, Lunch