Jamaican Cookery

Cow head and tripe curry is a beloved dish in Jamaica, often prepared with fresh meat sourced from local farmers. Many Jamaicans prefer bull cows over female cows for their meat, believing it has a richer taste and texture. This traditional method ensures the best flavors, using a slow-cooking process to bring out the natural essence of the meat. If you're looking for an authentic, flavorful Jamaican dish, this recipe is a must-try! Jamaican stew peas with pigs tail recipe

• 2 lbs cow head (preferably from a bull)

• 2 lbs cow tripe, cleaned

• 2 tbsp curry powder (Indian curry recommended for a richer color)

• 2 tbsp vegetable oil

• 2 tbsp Maggi all-purpose seasoning

• 1 tbsp Badia complete seasoning

• 1 tsp black pepper

• 1 tsp dried basil

• 1 tsp dried thyme

• 1 tsp crushed pimento seeds

• 1-inch piece of ginger, grated

• 4 cloves garlic, minced

• 1 onion, chopped

• 2 scallions, chopped (reserve some for later)

• 2 sprigs fresh thyme (reserve some for later)

• 1-2 hot peppers, chopped (adjust to heat preference)

• 2 tbsp vinegar (for cleaning)

• Water (as needed)

Preparation Steps

1. Clean the Meat: If purchased fresh from a local farmer, the butcher should have already cleaned the tripe and removed the hair from the cow head. At home, go over the cow head to check for any remaining hairs, scald the tripe, and wash both thoroughly with vinegar and water.

2. Cut and Season: Cut the cow head and tripe into medium-small pieces. Season with Maggi all-purpose seasoning, Badia complete seasoning, black pepper, dried basil, dried thyme, crushed pimento, ginger, scallion, fresh thyme, hot pepper, garlic, and onion. Reserve some of the seasonings to add later. Cover and marinate overnight or for at least a few hours.

3. Cook the Curry Base: In a large pot, heat 2 tbsp of vegetable oil on low. Add 1 tbsp of curry powder and let it cook for about 5 seconds to release its aroma.

4. Add the Meat: Increase the heat to medium and add the seasoned cow head and tripe to the pot. Stir well to coat with the curry. Cover and let the meat cook in its own juices until the liquid reduces and the meat begins to fry.

5. Simmer the Meat: Once the natural juices have reduced, add enough water to cover the meat. Half-cover the pot and cook on high heat until the meat becomes tender. This takes about 2 hours but may vary depending on the age and texture of the cow.

6. Final Seasoning: When the meat is nearly tender, add the reserved scallion, thyme, hot pepper, and onion. Stir well and let simmer until the gravy thickens to your desired consistency.

Serving Suggestions

Serve hot with white rice, roti, boiled dumplings, or ground provisions such as yam and green bananas.

Tips & Notes

• If purchasing cow head and tripe from a supermarket, be aware that they may come from different cows, potentially requiring a longer cooking time.

• A pressure cooker can speed up the process, but traditional slow cooking enhances the flavor significantly.

• The age of the bull cow affects the cooking time; younger cows result in more tender meat.

Enjoy this authentic Jamaican cow head and tripe curry, rich in spices and tradition!