Curried Tripe & Beans


Curried Tripe & Beans
Preparation time
Cooking time


For 1 Person(s)


  • 3 pound(s) cow tripe
  • 1/2 cup(s) Grace White Vinegar
  • 4 cup(s) water
  • 2 tablespoon(s) curry powder
  • 2 tablespoon(s) scotch bonnet pepper, chopped
  • 2 stalk(s) escallion, chopped
  • 2 tablespoon(s) ginger, chopped
  • 1 tablespoon(s) pimento berries, crushed
  • 1 large onion, chopped
  • 4 clove(s) garlic, crushed
  • 2 teaspoon(s) salt
  • 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 1/4 cup(s) Grace Vegetable Oil
  • 8 cup(s) water
  • 1 cup(s) Grace Coconut Milk
  • 1/4 cup(s) tomatoes, chopped
  • 1/4 cup(s) green sweet pepper, chopped
  • 1 can(s) Grace Butter Beans

Curried Tripe & Beans Directions

  1. Clean and wash the tripe  in a mixture of Grace White Vinegar and water.
  2. Bring to boil 4 cups water, add tripe and scald for about two minutes, discard water when finished.
  3. Season tripe with 1 tablespoon curry powder, 1 tablespoon scotch bonnet pepper escallion, 1 tablespoon ginger, pimento berries, onion, garlic, salt, and Grace Caribbean Traditions Black Pepper and rub in the seasonings allowing it to marinate for 1 hour.
  4. Heat Grace Vegetable Oil add the remainder of scotch bonnet pepper, curry powder and ginger and allow to burn to develop flavour.
  5. Add the seasoned tripe and stir well.
  6. Add 8 cups water, cover and seal the pressure cooker and bring to a boil.
  7. Allow to pressure cook for about 35 minutes or until the tripe becomes tender.
  8. Turn off the flame and allow pressure cooker to cool fully before opening.
  9. Return to flame, add Grace Coconut Milk, tomatoes, green sweet pepper and the Grace Butter Beans, stir and allow to simmer for about 10 minutes.

    To Serve: Serve with boiled green bananas, yam, and dumplings or boiled white rice.

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