📝 About This Recipe
Hailing from the island of Marie-Galante in Guadeloupe, Bébélé is a rich, heritage-filled stew that tells a story of Caribbean resilience and culinary ingenuity. This hearty one-pot masterpiece combines tender honeycomb tripe and salted meats with starchy green bananas and hand-rolled flour dumplings in a deeply seasoned, aromatic broth. It is a celebratory dish, traditionally shared among family, offering a complex symphony of earthy, savory, and spicy flavors that define French Antillean soul food.
🥗 Ingredients
The Meats
- 2 pounds Beef honeycomb tripe (cleaned and cut into 1-inch pieces)
- 1 pound Salted pigtails or salted beef (soaked overnight to desalt)
- 1/2 cup Smoked bacon or lardons (diced)
- 3 pieces Limes (for cleaning the tripe)
The Vegetables and Starches
- 6-8 pieces Green bananas (Poyo) (peeled and sliced into rounds)
- 1/2 medium Breadfruit (peeled, cored, and cubed)
- 1 large Yellow onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 4 pieces Scallions (Cives) (chopped)
The Dombrés (Dumplings)
- 2 cups All-purpose flour
- 3/4 cup Water (approximate)
- 1/2 teaspoon Salt
Seasoning and Aromatics
- 4 sprigs Fresh thyme
- 3-4 pieces Allspice berries (Bois d'Inde) (crushed)
- 1/2 bunch Parsley (chopped)
- 1 piece Scotch Bonnet pepper (kept whole to avoid excessive heat)
- 2 tablespoons Oil (vegetable or avocado oil)
👨🍳 Instructions
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1
Thoroughly clean the tripe by rubbing it with lime juice and rinsing under cold water. Place the tripe in a pressure cooker or large heavy-bottomed pot, cover with water, and boil for 45 minutes (pressure cooker) or 1.5 hours (standard pot) until it begins to soften.
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2
In a separate pot, boil the pre-soaked salted meat for 20 minutes to remove excess salt. Drain and set aside.
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3
Prepare the green bananas: Lightly oil your hands to prevent the sticky sap from staining. Peel the bananas and cut them into 1-inch thick rounds. Keep them in a bowl of water with a squeeze of lime to prevent browning.
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4
Prepare the breadfruit by removing the skin and the spongy core, then cutting the flesh into bite-sized cubes.
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5
In a large Dutch oven or heavy pot, heat the oil over medium heat. Sauté the diced bacon, onions, garlic, and scallions until the onions are translucent and fragrant.
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6
Add the pre-cooked tripe and salted meats to the pot with the aromatics. Stir well to coat the meats in the flavored oil.
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7
Pour in enough fresh water to cover the meat by at least 3 inches. Add the crushed allspice, thyme, and parsley. Bring to a boil, then reduce to a simmer for 20 minutes.
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8
Prepare the Dombrés: In a bowl, mix the flour and salt. Gradually add water, kneading until you have a smooth, firm dough. Pinch off small pieces (the size of a marble) and roll them between your palms into small balls or oblong shapes.
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9
Add the green bananas and breadfruit to the simmering pot. Carefully drop the flour dumplings (dombrés) into the liquid one by one, stirring gently to ensure they don't stick together.
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10
Place the whole Scotch Bonnet pepper on top of the stew. Do not cut it! Let it float to infuse the broth with its floral aroma.
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11
Cover and simmer the entire mixture for 45-60 minutes. The starch from the bananas and dumplings will naturally thicken the broth into a rich, velvety sauce.
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12
Check the consistency. If it's too thick, add a splash of water. Taste for salt; the salted meat usually provides enough, but you may need a pinch more. Remove the Scotch Bonnet pepper before serving.
💡 Chef's Tips
Rub your hands and knife with vegetable oil before handling green bananas to prevent the sticky latex (sap) from sticking to your skin. Always clean tripe with lime or vinegar to remove any 'off' scents and ensure a bright, clean flavor. If you prefer a spicier dish, you can carefully prick the Scotch Bonnet pepper once or twice while it simmers, but be cautious as it is very hot. The key to a great Bébélé is the texture of the broth; it should be thick enough to coat a spoon, achieved by the slow breakdown of the bananas and dumplings. This dish tastes even better the next day after the flavors have had time to fully marry and intensify.
🍽️ Serving Suggestions
Serve hot in deep bowls, ensuring everyone gets a mix of tripe, meat, bananas, and dumplings. Pair with a classic Guadeloupean Ti' Punch (white rhum agricole, lime, and cane sugar). A side of fresh avocado slices provides a cool, creamy contrast to the hearty, warm stew. Keep a bottle of homemade Caribbean pepper sauce on the table for those who want extra heat. Follow the meal with a light dessert like coconut sorbet to cleanse the palate.