Meaning
The stomach lining of a cow, cooked long and slow until tender in the hearty dish 'tripe and beans' — with butter beans, seasonings, and scotch bonnet in a rich, thick pot. A traditional, economical Jamaican meal, tripe and beans stretches a humble, cheap cut into a filling, flavourful dinner, and it belongs to the whole thrifty tradition of making much of the offal and the modest cuts. Slow-cooked to melting softness in its bean gravy, it is honest, warming food, valued for turning little into plenty.
Examples
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Mumma cook tripe an beans fi Sunday.
Mum cooked tripe and beans for Sunday.
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Yuh haffi bwile di tripe long till it tender.
You have to boil the tripe a long time until it's tender.
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Tripe an beans stick to yuh ribs.
Tripe and beans is really filling.
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She cook tripe an bean fi Sunday.
She cooked tripe and beans for Sunday.
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Di tripe soft an di sauce rich.
The tripe is soft and the sauce is rich.
Origin
From 'tripe' (cow's stomach lining); an economical cut turned into a beloved Jamaican dish.
How it’s used
Chiefly the dish 'tripe and beans'; a hearty, thrifty traditional meal.