Bébélé (Tripe and Plantain Stew) is a traditional Guadeloupean recipe for a classic stew of tripe, bacon and salted pig tails in a chilli and onion stock with mixed root vegetables, plantains and breadfruit. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Tripe and Plantain Stew (Bébélé).
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Originally from the island of Marie-Galante, Guadeloupe, bébélé is a local specialty made with tripe and plantains. The recipe is believed to have originated during the slave trade in the Antilles. At that time, when slaves received the offal of slaughtered oxen from their masters, they added dombrés, a kind of flour and water dumpling, along with breadfruit, green bananas, and lemon juice to make a soup. This traditional dish takes its name from a Bantu language native to the Congo and Angola, countries from which many slaves came, and the name lliterally meand means 'pieces of meat'. It's from this dish that dombrés originate.
Clean the tripe thoroughly, rub it with lemon juice, and cut it into small pieces. Rinse and cut the pig tails into small pieces.
Combine the tripe and pig tail pieces in a pot, cover with plenty of water then bring to a boil and blanch for 20 minutes. Drain and put the tripe and pig tail pieces aside.
Place a cast iron casserole (Dutch oven) over medium heat. add a splash of oil and use to fry the onion and cive pieces for about 4 minutes, until soft. Add the tripe and pig tail pieces then stir to combine. Pour over enough water to cover and add 1 bay leaf, the pigeon peas and 2 cloves. Bring to a boil, reduce to a brisk simmer, cover with a lid and cook for at least 90 minutes.
Meanwhile, cut all the vegetables into small pieces. Finely dice the smoked bacon. In a pot, fry the leeks, carrots, and cabbage for 5 minutes. Stir well, then add the remaining vegetables. Cook for 3 minutes then add to the pot containing the tripe and pig tail pieces along with the smoked bacon, bouquet garni, crushed garlic, and cloves. Season lightly with salt and pepper then add the whole chilli. Be careful not to pierce the chilli as you stir during cooking.
Pour in enough hot water to just cover the ingredients, bring to a boil, reduce to a brisk simmer and cook for 45 minutes; the meat should be tender by the end of this time.
20 minutes before the end of cooking, add the dombrés (small marble-sized ones) and continue cooking, stirring occasionally, adding water if necessary; the mixture should be creamy.
Serve piping hot. Don't forget to remove the chilli before serving (you can serve this in a separate bowl so those who like it spicier can mash the chilli to add some to their own dish).
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