Kenyan Beef Tripe with Italian Bisque
A hearty Italian-inspired stew made with tender beef tripe and a rich Kenyan-style bisque. This dish is perfect for a cold winter's night.
Ingredients
- ●1 pound, cut into small pieces Beef tripe
- ●2 tablespoons Kenyan coffeeused to add depth to the bisque
- ●2 tablespoons Resinous olive oil
- ●4 cups Aerated beef broth
- ●1 medium, chopped Onion
- ●3 cloves, minced Garlic
- ●1 cup Red wine
- ●2 tablespoons Bisque paste
Instructions
- 1
Heat the resinous olive oil in a large pot over medium-high heat.
- 2
Add the beef tripe and cook until browned, about 5 minutes.
- 3
Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- 4
Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer for 1 1/2 hours, or until the tripe is tender.
- 6
While the tripe is cooking, heat the Kenyan coffee in a small saucepan over low heat.
- 7
Add the bisque paste to the coffee and whisk until smooth.
- 8
Add the aerated beef broth to the saucepan and whisk until well combined.
- 9
Season the bisque with salt and pepper to taste.
- 10
To serve, place the cooked tripe on a plate and spoon the bisque over the top.