📝 About This Recipe
A true cornerstone of Jamaican Sunday dinners, this slow-simmered delicacy marries tender honeycomb tripe with creamy broad beans in a rich, savory gravy. Infused with the aromatic heat of Scotch bonnet pepper, fresh thyme, and pimento berries, it is a soul-warming stew that celebrates the island's 'nose-to-tail' culinary tradition. This dish is prized for its unique texture and the deep, complex flavors that develop through patient, careful preparation.
🥗 Ingredients
The Meat & Prep
- 2 pounds Honeycomb Tripe (cleaned and cut into 1-inch bite-sized pieces)
- 2 pieces Lime or Lemon (juiced, for washing the tripe)
- 1/4 cup White Vinegar (for neutralizing the scent during cleaning)
The Aromatics & Spices
- 6-8 whole Pimento Berries (Allspice) (crushed slightly)
- 4 cloves Garlic (smashed and minced)
- 1 inch Fresh Ginger (grated)
- 1 medium Onion (chopped)
- 3 stalks Scallions (Green Onion) (bruised and chopped)
- 1 whole Scotch Bonnet Pepper (kept whole to avoid excessive heat)
- 4-5 sprigs Fresh Thyme
The Stew Base
- 1 can Canned Broad Beans (Butter Beans) (15oz, drained and rinsed)
- 1 large Carrot (sliced into rounds)
- 1 medium Tomato (chopped)
- 1 tablespoon Beef Bouillon or Salt (to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Vegetable Oil
Spinners (Dumplings)
- 1 cup All-purpose Flour
- 1/2 teaspoon Salt
- 1/3 cup Water (add gradually)
👨🍳 Instructions
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1
Place the cut tripe in a large bowl. Rub thoroughly with lime juice and vinegar, then rinse under cold running water several times until the water runs clear and the scent is neutralized.
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2
In a pressure cooker or a heavy-bottomed Dutch oven, add the cleaned tripe along with the pimento berries, half of the garlic, and the ginger. Cover with 6 cups of water.
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3
If using a pressure cooker, cook for 35-45 minutes until the tripe is fork-tender. If using a regular pot, simmer on medium-low heat for 1.5 to 2 hours, adding water as needed to keep the meat submerged.
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4
Once tender, drain the tripe but reserve at least 2 cups of the cooking liquid (the 'pot liquor') for the stew base.
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5
In a separate clean pot, heat the vegetable oil over medium heat. Sauté the onions, scallions, remaining garlic, and tomato until softened and fragrant (about 5 minutes).
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6
Add the cooked tripe to the pot with the sautéed aromatics. Stir well to coat the meat in the oils and flavors.
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7
Pour in the reserved 2 cups of cooking liquid and the sliced carrots. Bring the mixture to a gentle boil.
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8
Prepare the 'spinners' by mixing flour, salt, and water in a small bowl until a stiff dough forms. Knead for a minute, then pinch off small pieces and roll them between your palms to form long, thin tapered dumplings.
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9
Drop the spinners into the boiling stew. They will initially sink and then float as they cook.
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10
Add the drained broad beans, thyme sprigs, and the whole Scotch bonnet pepper. Be very careful not to burst the pepper unless you want extreme heat!
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11
Season with beef bouillon (or salt) and black pepper. Reduce the heat to low, cover, and simmer for 20-25 minutes.
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12
The gravy should thicken naturally from the starch in the beans and dumplings. If it's too thin, smash a few beans against the side of the pot and stir them back in.
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13
Taste and adjust seasoning. Remove the Scotch bonnet pepper and the woody thyme stems before serving.
💡 Chef's Tips
Cleaning the tripe is the most important step; don't skip the lime/vinegar wash as it ensures a clean, fresh flavor. If you don't have a pressure cooker, be patient—tripe can be stubborn and only becomes delicious when completely tender. Always keep the Scotch bonnet whole; the skin provides a wonderful floral aroma without the mouth-burning heat of the seeds. For a richer gravy, add a tablespoon of Jamaican browning or a teaspoon of butter at the very end. If using dried broad beans instead of canned, soak them overnight and cook them along with the tripe in the first step.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fluffy white long-grain rice to soak up the rich gravy. Accompany with a side of fried ripe plantains for a sweet contrast to the savory stew. A simple Jamaican cabbage salad or steamed callaloo adds a nice crunch and nutritional balance. Pair with a cold glass of Jamaican Sorrel or a refreshing Ginger Beer. For a truly traditional breakfast, serve with boiled green bananas and yellow yam.