Market Butchery Classic · Tripe & Offal
Serobe (Tripe and Offal Stew)
Photo: Altogether ply / Wikimedia Commons · CC BY-SA 4.0
Serobe is cooked from the intestines, tripe and other internal organs of a cow or goat, a dish born from a culture that lets almost nothing from a slaughtered animal go to waste.
Tripe and intestines are cleaned, chopped and simmered for hours until tender, seasoned simply with salt, onion and sometimes chilli. It's a common sight at Francistown's Central Market and butchery stalls, ladled over pap for a filling, inexpensive meal.
Why it's made this way: In the cattle-farming communities of the northeast, offal has long been treated as a delicacy rather than an afterthought, prepared with as much care as prime cuts of beef.
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Part of World of Street Food — 3248 dishes from 118 countries.
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