Marie-Galante's grand stew — tripe slow-cooked with breadfruit, green banana, dombrés dumplings, and root vegetables into a thick, hearty one-pot, the signature dish of Guadeloupe's 'big island'.
Bébélé is the signature dish of Marie-Galante, the small island off Guadeloupe — a long-simmered stew of tripe with breadfruit, green banana and dumplings. It is a whole Sunday's slow cooking in one deep pot.
Spoon up bébélé and the broth is thick and savory, full of tender tripe, soft breadfruit and green banana, and chewy dombrés dumplings. Bite: the tripe is silky and mild from long cooking, the provisions starchy and filling, the dumplings dense, a warm scotch-bonnet background. A rib-sticking, all-in-one stew — the pride of Marie-Galante.
Long, slow cooking turns the tough tripe silky and tender; the starchy provisions (breadfruit, green banana) and dumplings release starch to thicken the broth into a near-porridge. It's an all-day, all-in-one pot built for a crowd.
Variations
With salt pork added. With more dumplings. Spicier. With conch. With pigeon peas. Soupier or thicker.
On the Palate
Where Bébélé sits in the Guadeloupean flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 50 min active · 130 min waiting
- 195 min
Clean 800 g tripe well; boil with lime, then simmer with aromatics 90 min until tender.
- 210 min
Make small dombrés dumplings from flour, water, and salt.
- 34 min
Add 1 peeled, chunked breadfruit and 3 green bananas to the tripe pot.
- 43 min
Add 2 carrots and a whole scotch bonnet; season with thyme and garlic.
- 531 min
Simmer 30 min until the provisions are tender.
- 616 min
Drop in the dombrés and simmer 15 min until they float.
- 72 min
Adjust seasoning; remove the scotch bonnet.
- 82 min
Serve in big bowls as a meal in itself.
