Kammunia

🍲 Beef tripe and shank slowly stewed with tomato, caraway, galangal and cinnamon.

Ingredients

• 400 g beef tripe professionally cleaned and blanched, ready to cook, in 2 cm pieces
• 400 g trimmed boneless beef shank in 2 cm cubes
• 200 g peeled chopped onion
• 150 g cleaned green pepper in small pieces
• 12 g peeled chopped garlic
• 60 g tomato paste
• 20 ml sunflower oil
• 1.2 litres drinking water, more if needed
• 3 g ground caraway
• 2 g food-grade ground galangal
• 1 cinnamon stick, 4 cm
• Up to 2 g salt and a pinch of black pepper

Preparation

Ask butcher for cleaned blanched ready-to-cook tripe; blanching is not full cooking. Trim and cube shank, then clean hands and equipment.

Brown shank in oil about 8 minutes, batches if needed; reserve on preparation plate.

Soften onion in same pot 7 minutes. Add garlic, tomato paste, caraway and galangal for 2 minutes, stirring without burning.

Return beef, add tripe, water, cinnamon and pepper. Bring to gentle simmer, partly cover and cook about 3 hours until both fully cooked and genuinely fork tender. Stir, add hot water and extend if resistant.

Add green pepper, cook about 23 more minutes until tender and sauce thick but moist. Remove cinnamon and taste before measured salt.

Divide 4 hot mains. Total timing may extend with tripe; no liver, intestines to clean at home, stock cube or starch included.