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Serobe (Basotho Offal Soup-Stew)

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20 minutes
Prep
2 hours 45 minutes
Cook

Ingredients

  • 1 kg mixed sheep or goat offal (tripe, liver, lungs), cleaned and cut into chunks
  • 2 litres (8 cups) water
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 2 tbsp chopped fresh coriander or parsley, to finish

Method

  1. Rinse the offal thoroughly under cold running water, then place in the large pot and cover with the 2 litres of water.
  2. Bring to a boil, skim off any foam that rises to the surface, then reduce to a low simmer.
  3. Add the onion, garlic, salt, pepper and bay leaf.
  4. Cover and simmer very gently for 2 1/2 to 3 hours, stirring occasionally, until the offal is meltingly tender and the liquid has reduced into a rich, thickened broth.
  5. Taste and adjust the seasoning, removing the bay leaf.
  6. Ladle into bowls, scatter with chopped coriander or parsley, and serve hot with papa.

Introduction: Serobe is a rich, slow-simmered soup-stew made from the offal of a slaughtered sheep or goat — tripe, liver, lungs and intestines — traditionally prepared after livestock is slaughtered for a wedding, initiation ceremony or family gathering.

Cultural Background: Serobe is a rich, slow-simmered soup-stew made from the offal of a slaughtered sheep or goat — tripe, liver, lungs and intestines — traditionally prepared after livestock is slaughtered for a wedding, initiation ceremony or family gathering. Nothing is wasted, reflecting the deep value placed on livestock in Basotho pastoral culture, and the dish is shared communally in large pots.

Tips: A long, slow simmer is essential — offal needs time to become tender and to release its full flavour into the broth. Cleaning the offal thoroughly before cooking is important; rinse tripe especially well.

Variations: Some households add a diced potato in the last 30 minutes to thicken the broth further. A pinch of dried chilli is added in warmer lowland regions for extra heat.

Storage: Refrigerate up to 3 days in an airtight container; freezes well for up to 2 months.

Reheating: Reheat gently in a covered saucepan over low heat, adding a splash of water if the broth has thickened too much.

FAQs:

Q: What cuts of offal are used?

A: Traditionally tripe, liver and lungs; intestines are also used in some households.

Q: Can I make this with fewer offal types?

A: Yes, tripe and liver alone still give an authentic result.

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