- beef tripe
300 g
- smoked breast
1 nice piece
- salted pork
1 tail
- ombré paste
200 g
- green banana
1
- carrots
2
- breadfruit
1 piece
- giromon
1 small piece
- turnips
2
- yam
1
- malanga
1
- green cabbage
1 beautiful
- christophine
1
- celery
1 fresh stalk
- bouquet garni
1
- onion-country
3 branches
- white onion
1
- garlic
2 cloves
- whole pepper
1
- Oil, salt and pepper
- 1
- 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 friendly dish is eaten hot and shared with loved ones for a most pleasant and appetizing tasting. If you have the opportunity to go to Guadeloupe soon, taste it on the spot in Marie-Galante for example. Otherwise, if you liked the dish, the airline Corsair has flights to Guadeloupe for less than €1,000.
History of the Bébélé
Bébélé is a typical dish from Guadeloupe and can be found in all good restaurants. Dating from the 17th century, and in particular from the time of the slave trade, which Guadeloupeans prepared with the offal of oxen received by their master as a pittance. Considered a real feast, it is always very popular for a convivial and warm meal with family or friends. An easy-to-make and tastiest recipe for young and old alike.
