Tripe is the forgotten organ meat which contains high levels of nutrients beneficial for the body like selenium, collagen, zinc and vitamin B12. Tripe can come from cattle, lamb and goat just the way nature intended
INGREDIENTS (serves 2)
250 grams tripe
1 onion diced
1 large tomato chopped
1 scotch bonnet (optional)
Salt and pepper to taste
1 bunch kale finely chopped
2 tablespoons cooking oil
3 cups broth
METHOD
Heat oil in a pan over medium heat
Fry the tripe to brown it
Add onion and tomato and keep stirring for 5 minutes
Add salt, pepper and broth and bring to the boil
Reduce heat and simmer for 3 hours
Add kale and cook for a further 5 minutes
Leave to rest for 10 minutes
Serve and enjoy with any low carbohydrate of your choice if your goal is to release
excess weight
Remember
To eat well to Live Healthy