Mushroom & Courgette Tripe (Ulusu) Stew


  • 2 lbs cleaned ox tripe
  • 1 lb bone marrow
  • 6 cups vegetable or beef stock
  • 3 white onions, quartered
  • 2 carrots
  • 2 celery sticks
  • 3 leeks
  • 1 cup courgettes "zucchini", cubed
  • 1 cup brown mushrooms, sliced
  • 2 giant garlic heads, halved
  • Handful of thyme
  • Handful of rosemary
  • 2 tbsp black pepper
  • 2 tbsp salt
  • 6 tbsp vegetable oil


In a large pot, heat oil to medium temperature and sauté onions, followed by carrots, celery, leeks, garlic and herbs.

Season with salt and pepper.

Add the meat and cook for 7 minutes, stirring continually before adding 4 cups of the stock. Set remaining 2 cups of stock aside to use later.

Cover with lid and cook for 2 hours over medium heat or until meat is soft and tender. Add more stock if required.

Cook uncovered for at least 30 minutes, allowing liquid to reduce.

Add chopped mushrooms and courgettes (zucchini). Cook for another 6 minutes.

Season with salt and pepper.

Serve while hot.


About the Show

Africa on a Plate

Chef Lentswe Bhengu is on a culinary journey through Africa to find the perfect ingredients for great cuisine – the food and culture of Africa, inspired by people he encounters along the way. And then back in the kitchen he combines these elements into his own recipes, showing us how to do it, his way. On the way to each location Lentswe introduces a new dish that he’s about to try. Helping him out are a lineup of characters – from the country’s top chefs to its street food vendors; from its coastal fisherman to expert tour guides and even the average man on the street. Each episode gives viewers a new recipe and an appreciation for the people, culture and food that they would never have been aware of if not for Lentswe dishing out Africa on a Plate.

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