Jamaican Pimento Tripe Curry is a traditional Jamaican recipe for a classic dish of tripe cooked with beans and onions in a lightly-curried base with thyme and allspice berries. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Pimento Tripe Curry.
Before you begin, wash the tripe in a solution of vinegar and water and then remove it from the solution and discard the water.
Cut the tripe into small pieces (about 8cm square). You don't have to measure the pieces exactly, just estimate the sizes, that way you will get a feel for what you are cooking.
Now add water and salt to a pressure cooker (or large saucepan), and then add the tripe.
Pressure cook on high heat for about 30 minutes after which you turn off the heat and wait about five minutes before removing the cooker from the stove (if using a regular saucepan you will need to boil for about 90 minutes, topping up the liquid as you go).
Place the pressure under the tap in the kitchen sink and run the cold water over the top of the pot for another two to 5 minutes, this will cool the pan some more and reduce the pressure build up so you can remove the cover.
Open the pressure cooker and pour all the contents of the pot out into a stock pot cast iron casserole (Dutch oven).
Use a fork to check the texture/tenderness of the tripe. If it is not soft enough, not to worry because you can now boil it further if needed.
If everything is alright with the texture, add the other ingredients to the pan (except the thyme and black pepper) with some spinners and cook the stew on medium heat for another ten minutes.
Taste the stew at this point and if everything seems alright you may add the thyme and black pepper and then stir. Also add more salt to taste if needed.
Reduce the heat to medium low and allow the stew to simmer. When ready, serve on a plate with white rice, or boiled ground provisions.
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