Curried Tripe and Beans

Preparation time: 20 min

Cooking time: 2.5 hr

By Grace Foods Kitchen

Grace Foods Kitchen

Oct 13, 2026

Method

Ingredients

Method

Step 1: CLEAN AND PARBOIL TRIPE

Wash tripe thoroughly with lime juice or vinegar to remove odour. Cut into 5cm pieces. Boil in fresh water for 30 minutes. Drain, rinse and discard water.

Step 2: SEASON AND TOAST CURRY

Coat parboiled tripe with Grace All-Purpose Seasoning and 1 tbsp curry powder. Heat oil in a large heavy pot. Add remaining curry powder and cook for 2 minutes until fragrant and darkened.

Step 3: BROWN THE TRIPE

Add seasoned tripe over high heat. Cook, stirring, for 5 minutes until beginning to caramelise. Add onion and garlic and cook a further 3 minutes.

Step 4: SLOW BRAISE

Add water, whole scotch bonnet and thyme. Bring to a boil. Cover, reduce heat to low and simmer for 1 hour 30 minutes until tripe is tender.

Step 5: ADD GRACE BROAD BEANS AND FINISH

Add drained Grace Broad Beans. Cook uncovered 20 minutes to thicken the sauce. Remove scotch bonnet. Season to taste. Serve over white rice.

Serving instructions

Cleaning and parboiling tripe is the most important step. Grace Broad Beans are added at the end only to preserve their texture. Grace All-Purpose Seasoning provides the perfect flavour base. This dish is even better the following day.

Serving instructions

Ingredients

Servings

Grace Broad Beans, drained, x14.1 oz

Grace All-Purpose Seasoning, x1.0 tbsp

Honeycomb tripe, cleaned, x1.76 lb

Jamaican curry powder, x3.0 tbsp

White onion, diced, x1.0 count

Garlic, minced, x4.0 cloves

Scotch bonnet pepper, whole, x1.0 count

Fresh thyme, x3.0 Springs

Vegetable oil, x2.0 tbsp