A true taste of South Africa, this spicy tripe with baked maize meal dumplings dish is inspired by SeSotho culture in celebration of our rainbow nation’s diversity. The lightness of the dumplings takes the edge off of the tripe’s spiciness to create a perfectly balanced dish.
Spicy tripe with baked maizemeal dumplings
- 310g bread flour, sifted + extra, if needed
- 10g dried yeast
- 50ml brown sugar
- 250g maize meal
- 100ml boiling water
- 150ml warm water
- 2 eggs, lightly beaten
- 100g butter, softened
- 2 onions, finely chopped
- 45ml (3 tbsp) olive or avocado oil
- 2 garlic cloves, peeled and crushed
- 500g tripe, cut into chunks
- 30ml (2 tbsp) curry powder
- 1L beef stock
- 3 red chillies, sliced
- 3 spring onions, thinly sliced
For the dumplings, mix together the flour, yeast and sugar. Mix the maize meal with the boiling water and let it soak for 5 minutes. Add the maize meal, warm water and eggs to the flour mixture and mix into a soft dough, adding a little more flour, if needed. Knead, about 10 minutes, cover and set aside until double in size, 1 hour. Knead the butter into the dough, shape the dough into small balls and set aside to rest, 20 minutes.
For the tripe, fry the onions in a little oil in a pot over medium heat, 10 minutes. Add the garlic and fry for a further 5 minutes. Add the tripe and curry powder and cook, while stirring, 10 minutes. Add the stock, cover and simmer until tender, 1 hour, adding some water if needed.
While the tripe is cooking, the dumplings can be added. Place the risen balls on top of the tripe and steam until cooked through, 10 – 15 minutes.
Remove the tripe from the sauce, add the chillies and reduce the sauce until thick, 35 minutes. Place the tripe back in the pot and stir in the spring onions. Serve with the dumplings.