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  • Rumba Meats® Beef Honeycomb Tripe (1 package)
  • 1⁄2 white onion
  • 4 garlic cloves
  • 1⁄2 bunch cilantro
  • 1 sprig fresh thyme (optional)
  • 2 tablespoons olive oil, divided
  • 1 medium white onion, chopped
  • 2 cups sliced red, green, and orange bell pepper
  • 2 garlic cloves, chopped
  • 1 tablespoon Jamaican curry powder
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 (13 1⁄2 -ounce) can coconut milk
  • 1 teaspoon Maggi Seasoning
  • 1⁄2 cup chopped green onion
  • White rice, as needed


  • Chopped cilantro
  • Sliced green onion
  • Fresh lime wedges
  • Recommended sides: warm butter beans and habanero hot sauce


  1. Rinse beef tripe under cold running water and cut into 2-inch pieces.
  2. In a large stockpot, combine tripe, onion, garlic, cilantro, and thyme. Add water to cover. Bring to a boil, and skim off any foam that forms on the surface. Reduce heat to medium-low, partially cover and simmer for 2 hours until tripe is tender and reaches an internal temperature of 160°F. Drain tripe pieces and reserve.
  3. Heat 1 tablespoon oil in a Dutch oven over medium-low heat. Stir in onion, and bell pepper. Cook for 5 minutes or until are onions are translucent. Remove and set aside.
  4. Add remaining 1 tablespoon oil to Dutch oven over low heat. Add garlic, curry powder, cumin, ginger, and salt and stir for 1 minute until fragrant. Stir in reserved tripe, coconut milk and Maggi Seasoning. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Stir in reserved onion and pepper mixture, and green onion. Simmer for 5 minutes or until fully heated.
  5. Serve Caribbean curry tripe over white rice. Top with cilantro, green onion, and lime wedges.
  6. Accompany with habanero hot sauce and a side of warm butter beans, if desired.