Tripe is known as taniga in the Lakota Sioux language, which means “paunch.” To traditionally process tripe the Native American way, the intestines are removed after the internal organs. Thorough cleaning is very important, as is slowly cooking the tripe so it becomes tender. Sometimes the smaller intestines are braided before being cut into bite-sized pieces, while the larger intestines are simply sliced before being cooked or frozen. This tripe soup also includes timpsila, a tuber also known as prairie wild turnip or Indian breadroot. Timpsila was one of the most important foods gathered by the Lakota Sioux and was stored by weaving the thin roots together into a string.
Recipe Servings: 10
Ingredients
- 4 cups timpsila (prairie turnip), sliced or halved
- 5 qts water
- Taniga (tripe, any variety), chopped
- 7 cups white or yellow hominy
- Salt, to taste
- Ground black pepper, to taste
Directions
- Add the timpsila to a large pot with the water and bring to a boil. Cook for 3 hours.
- Add the taniga (tripe) and continue to cook for a further 1½ hours, until the timpsila is fully done.
- Add the hominy and cook an additional 30 minutes to fully warm through.
- Season to taste with salt and pepper.
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