frenchvia groq
Pan-Seared Kenyan Tripe with Resinous Broth
A French-inspired dish featuring pan-seared Kenyan tripe served in a rich, resinous broth.
⏱45 min🍽4 servings📊medium
🥕
Ingredients
- ●1 pound Kenyan Tripe
- ●2 tablespoons Resinous Olive Oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●1 can Bisque
- ●1 cup Aerated White Wine
- ●to taste Salt
- ●to taste Black Pepper
- ●1 sprig Fresh Thyme
👨🍳
Instructions
- 1
1. Rinse the Kenyan tripe under cold water, then pat dry with paper towels.
- 2
2. Season the tripe with salt and black pepper.
- 3
3. Heat the Resinous olive oil in a large skillet over medium-high heat.
- 4
4. Sear the tripe for 2-3 minutes on each side, then set aside.
- 5
5. Reduce heat to medium and sauté the onion and garlic until softened.
- 6
6. Add the Bisque and Aerated White Wine, stirring to combine.
- 7
7. Return the tripe to the skillet and simmer for 10 minutes.
- 8
8. Add the Fresh Thyme and continue to simmer for an additional 5 minutes.
- 9
9. Serve the pan-seared Kenyan tripe in the rich, resinous broth.