Ingredients:
10 green bananas, peeled and sliced into small strips
3 to 4 pieces of cassava (each finely cut into small pieces)
1kg of goat or cow tripe (I tend to use bovine honeycomb tripe)
1 onion
2 tbsp of lemon juice
4 parsley leaves (hanga)
2 ripe tomatoes, finely diced
1 hot chilli, finely chopped
2 tbsp cooking oil
1/2 tsp sea salt
1 tsp ground black pepper
Method:
Put the green banana strips and the cassava pieces then cover with cold water (this prevents them from oxidising and blackening).
Wash the tripe, place in a pot, cover with plenty of water then bring to a boil and cook for about 45 minutes or until softened.
Drain the tripe, cut into bite-sized pieces and set aside. Heat oil in a saucepan over medium heat and use to fry the onions for 4 minutes until softened. Now add the tomatoes, pepper, salt, parsley (hanga), and chilli. Stir-fry for 2 minutes then add the tripe. Drain the bananas and cassava and add these to the pan.
Stir the ingredients to combine then add in about 800ml (4 glasses) of water, enough to cover all the ingredients. Bring to a boil, reduce to a simmer and cook for about 25 minutes, or until everything is tender, stirring occasionally as everything cooks.
Adjust the seasonings to taste then serve hot.
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