Cookbook:Nigerian Tripe and Ponmo Stew

Nigerian Tripe and Ponmo Stew
Category	Stew recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• Tatashe (red bell pepper), seeded
• Fresh tomatoes, seeded
• Cow tripe, cleaned and sliced
• Ponmo, cleaned and sliced
• Thyme
• Stock cube
• Chopped onion
• Vegetable oil
• Salt
• Nigerian curry powder

Equipment

• Blender
• Knife
• Stove
• Pot

Procedure

1. Blend the pepper and tomatoes together to make a purée.
2. Combine the cow tripe and ponmo in a pot with thyme, stock cube, and some of the chopped onion. Cover with water and simmer until the meat is soft. Remove the tripe and ponmo, and set them aside.
3. Heat a thin layer of vegetable oil in a pot. Add the remaining chopped onion, and cook until browned.
4. Add the pepper-tomato purée, and stir well. Season with salt and curry powder, then add the cooked tripe and ponmo.
5. Serve with white rice, fried plaintain, agidi, etc.