Entree: Botswana – Northern Culinary Region – Serobe (Hearty slow-cooked beef tripe stew flavored with tomatoes, onions, and local spices, served with maize porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and roughly chopped
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups (360 ml) chopped tomatoes or canned diced tomatoes
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 cups (480 ml) beef stock or water
- 1 tbsp (15 ml) vinegar or lemon juice
- 2 cups (240 g) coarse maize meal (for pap)
- 6 cups (1.4 L) water (for cooking pap)
- 2 cups (60 g) chopped leafy greens such as spinach or morogo (optional)
- Fresh coriander or parsley for garnish

Instructions

1. Parboil the tripe: place the cleaned tripe in a pot, cover with water, bring to a boil and simmer 20 minutes; drain and rinse. This step helps remove impurities and shortens the final braise time.
2. In a heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion and sauté until soft and beginning to brown, about 6–8 minutes. Add the garlic and cook 30 seconds.
3. Add the parboiled tripe to the pot, stir to combine, then add the chopped tomatoes, paprika, cumin, salt, and pepper. Pour in 2 cups (480 ml) beef stock or water, bring to a simmer, then reduce heat to low.
4. Cover and braise gently for 1–1.5 hours, stirring occasionally, until the tripe is fork-tender and flavors have melded. Add the vinegar or lemon juice in the last 10 minutes. If using, stir in chopped greens in the final 10 minutes.
5. Meanwhile make the pap: bring 6 cups (1.4 L) water to a boil with a pinch of salt. Gradually whisk in 2 cups (240 g) maize meal until smooth, reduce heat and simmer, stirring frequently, until thick and cooked, about 10–15 minutes. Adjust thickness with extra water if needed.
6. Serve the serobe hot over or alongside scoops of pap, garnished with fresh coriander or parsley.