Pour beef into a saucepan over medium heat.
Add tripe, oregano, anise seeds, ginger, garlic, salt, black pepper and stir.
Add 600ml of water, fresh rosemary and bring to a boil for 45 minutes.
Heat vegetable oil in a saucepan over medium heat.
Add sliced onion, garlic, fennel seeds, and stir until translucent for 3 minutes.
Add tomato paste, stir and let simmer for 3 minutes.
Add the pureed tomatoes, add scotch bonnet pepper and stir. Let simmer down for 12 minutes.
Add the cooked beef with the stock, stir and let simmer for 3 minutes.
Add salt to taste, curry powder, bay leaves, stir and let simmer for 5 minutes.
Beef & tripe tomato stew ready to serve.