The largest Angling/Fishing site in Africa

Potjiekos is really the epitome of South African hospitablity; good food, good wine and good company

Trip in a Potjie

Potjie No. 2

1 kg beef trip

15 ml cooking oil

1 large onion, thinly sliced

1 clove garlic, chopped

3 tomatoes, skinned and chopped or 1 x 410 g can whole tomotatoes chopped

50 ml chopped fresh parsley

5 ml sugar

10 ml salt

freshly ground black pepper to taste

pinch of grated nutmeg

250 ml dry white wine

10 baby or 4 large potatoes, quartered

Hint The tripe can be prepared ahead of time. Boil tripe as described until tender, then drain. Allow to cool, then place in enough salted water to cover. The salt will as as a preservative, which will ensure that you can keep the trip unrefrigerated for at least one day

Boil tripe in salted water for 2 and a half hours or until tender. Drain, dry well and cut into strips. Discard salt water and dry potjie thoroughly, Heat cooking oil and saute onion and garlic until transparent. Add remaining ingredients, except tripe and potatoes, and simmer until the sauce has thickened a little. Add tripe and stir well. Arrange potatoes, on top and cover with lid simmer slowly for 30-40 minutes or until potatoes are tender.

Serves 4