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Le Me Tsolola (tripe recipe from Comoros) back | home | print

Le Me Tsolola (tripe recipe from Comoros)


300 grams of tripe
300 grams of fish, cut into pieces
2 green bananas, peeled
2 onions, finely chopped
4 tomatoes, chopped
400 ml of coconut milk
Olive oil
Black pepper
Cayenne pepper


Fry the tripe and the fish in a little oil until well browned. Add the bananas to a pot and add the fish and tripe to them. Add the onions and tomatoes, pour in the coconut milk and bring to a simmer. Season well then cover and continue to simmer for an hour, adding a little water if necessary. Serve immediately on a bed of white rice.