INGREDIENTS
INGREDIENTS FOR THE TRIPE:
500g x cleaned tripe, thinly sliced into strips
2 x carrots, peeled and chopped
1 x onion, chopped
1 x celery stick, chopped
1 x leek, chopped
5 x garlic cloves, crushed
3 x bay leaves
2cups x stock of choice
salt and pepper
INGREDIENTS FOR THE MIELIE MEAL DOMBOLO:
150g x cake flour
100g x mielie meal
3tbs x sugar
½tbs x salt
7g x instant yeast
INGREDIENTS FOR THE SAUCE:
1 x onion, chopped
3 x garlic cloves, minced
1 x handful Thyme, chopped
500ml x tomato puree
1tbs x red wine vinegar
1tbs x honey
1cup x baby spinach, wilted
1cup x butter beans
salt and Pepper
Olive Pride Blend of Seed Oils and Extra Version Olive Oil
Method
METHOD FOR THE TRIPE:
- Place Tripe, carrots, onion, celery, leek, garlic, bay leaves and stock in a pot.
- Add salt and pepper, cover tripe with water. Bring to a boil, then reduce to a simmer and cook for 2-3hours, until tripe has softened.
- Skim the surface of the cooking liquid if needed.
METHOD FOR THE DOMBOLO:
- In a bowl, combine flour, mielie meal, sugar and salt. Mix through.
- Combine yeast and 200ml water, mix well, allow to stand for 2minutes, and add to dry ingredients. Knead into a soft, pliable dough, adding extra water if needed.
- Place in a lightly greased bowl and cover with a cloth. Leave to rise in a warm place for 45minutes.
- Divide dough into equally sized balls, ready for cooking in tomato sauce.
METHOD FOR THE SAUCE:
- Sweat the onions, garlic and thyme in a little olive oil until translucent. Add tomato puree, vinegar, honey, salt and pepper, and cook for 30minutes until slightly thickened and darkened.
- Add cooked tripe and wilted spinach. Place Dombolo on the surface of the stew and cover with a lid. Cook for further 20-30minutes until Dombolo are puffed and fluffy.
Serve immediately
CLOVER INGREDIENTS USED IN THIS RECIPE
