As a culinary enthusiast with years exploring Caribbean flavors, including firsthand tastings in Guadeloupe's Marie-Galante, I've perfected this Bébélé recipe. This comforting stew combines tripe, smoked meats, tropical roots, and fluffy dumplings for an unforgettable family meal rooted in island tradition.
- 300 g beef tripe
- 1 nice piece smoked breast
- 1 tail salted pork
- 200 g ombré paste
- 1 green banana
- 2 carrots
- 1 piece breadfruit
- 1 small piece giromon
- 2 turnips
- 1 yam
- 1 malanga
- 1 beautiful green cabbage
- 1 christophine
- 1 fresh stalk celery
- 1 bouquet garni
- 3 branches onion-country
- 1 white onion
- 2 cloves garlic
- 1 whole pepper
- Oil, salt and pepper
- Preparation time: 30 minutes
- Cooking time: 30 minutes
- In a large pot filled with water, cook the pork tail after desalting it, the beef tripe, and the smoked brisket, all cut into small pieces.
- Dice the vegetables into equal cubes and brown them in a pan with a little oil.
- Once cooked, add the vegetables to the pot with the whole pepper.
- Add a little water to cover everything.
- Salt and pepper to taste and put a lid on the pot to simmer for a good hour.
- Meanwhile, make dumplings with the ombré dough and place them in the pot.
- Let it cook for another good ten minutes and remove the chilli before serving.
- Present the dish directly in the pot on the table or fill the plates with the different pieces of meat, some vegetables, and a little broth.
This hearty dish is best enjoyed hot, shared with loved ones for a warm, flavorful experience. Visit Guadeloupe, like Marie-Galante, to taste it fresh—or fly with Corsair for under €1,000.
History of Bébélé
Bébélé, a staple in Guadeloupe's top restaurants, dates to the 17th century slave trade era, when locals crafted feasts from ox offal given by masters. Today, it's a convivial favorite for all ages, simple to prepare yet bursting with authentic taste.
