Nigerian Tripe and Ponmo Stew
Nigerian tripe and ponmo stew is a dish built on texture, pairing soft, slow-simmered tripe with chewy cow skin in a bright red pepper sauce. The meats are first cooked in a thyme and onion broth, so they carry flavor before they ever meet the sauce. Tatashe and tomato are blended, then fried with browned onion and finished with Nigerian curry powder. Spoon it over white rice or beside fried plantain.
Instructions
Blend the seeded red bell pepper and tomatoes together until you have a smooth purée, then set it aside.
Put the sliced tripe and ponmo in a pot with the thyme, the stock cube and part of the chopped onion. Pour in enough water to cover the meat.
Simmer until the tripe and ponmo are soft enough to cut through easily. Lift them out of the pot and set them aside.
Heat a thin layer of vegetable oil in a clean pot. Add the rest of the chopped onion and cook it until it turns browned.
Pour in the pepper and tomato purée and stir well so it mixes with the onion. Season with salt and Nigerian curry powder.
Add the cooked tripe and ponmo to the sauce and stir to coat them. Serve with white rice, fried plantain, agidi or similar sides.
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