Serabe (Boiled Offal) is a traditional Botswanan recipe for a classic dish of mixed offal (variety meats) that are boiled until tender, chopped and then boiled in the stock until thick. The full recipe is presented here and I hope you enjoy this classic Botswanan version of: Boiled Offal (Serabe).
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This recipe comes from my wife's collection of Southern African dishes. She is Nigerian originally, but has lived in Namibia and Botswana. I'm now beginning to raid her recipe collection to extend this site. Typically this dish is made from a blend of stomach (tripe) and intestines with other offal of goat, beef or mutton. If goat or mutton is used then the feet are added as well. The meat is cooked in water before being removed, chopped finely and added back to the stock. Essentially this is the Botswanan equivalent of Scottish 'mince'.
Ingredients:
4kg assorted offal (tripe, intestines, sweetbreads, lungs, hearts, liver, kidneys) — if using goat or mutton offal then add the feet as well
salt, to taste
Method:
Wash the meats well and cut into large pieces, removing any membranes and vessels. Core the kidneys if using. Place in a large pot, cover with water and bring to a boil. Reduce to a simmer, cover and cook gently for about 2 hours or until the meats are very tender.
Remove all the meats from the pot (reserve the stock). Strip the meats from any pieces of bone then chop the meats very finely (think coarse mince). Traditionally sheep shears are used for this purpose.
Return the meats to the original stock, season with salt then bring to a boil and cook, uncovered, for about 30 minutes or until the stock base has thickened.
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