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Jamaican pepper pot soup (tripe recipe from Jamaica) back | home | print

Jamaican pepper pot soup (tripe recipe from Jamaica)


2 pounds of beef tripe
10 ounces of okra
10 ounces of spinach
1 green bell pepper
1 onion
2 thyme leaves
2 marjoram leaves
1 rosemary sprig
1 garlic clove
6 cups of chicken stock
1 cup of coconut milk
2 limes
Red pepper


In a large pot with chicken broth, add sliced okra, chopped spinach, a seeded and chopped green pepper, and garlic and onion both minced. Season with crushed thyme leaves, crushed marjoram leaves, rosemary, salt, and a pinch of ground red pepper. Bring the stock to boil, then reduce the heat and let it simmer, covered, for about 30 minutes before adding the tripe, previously boiled. Continue simmering until the tripe is tender, then add the coconut milk 5 minutes before removing from the stove. Serve garnished with lime slices.