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Curried offal

Ingredients
1 whole offal, including the head, tripe and trotters
6 whole peppercorns
25 ml curry powder
250 ml vinegar
salt
pepper
sugar

Method:
Clean the offal thoroughly or ask your butcher to do it for you. Soak the offal in a weak vinegar and water solution overnight. Rinse thoroughly under running water the next morning. Place in a saucepan with just enough water to half-cover the offal. Simmer until the offal is tender and falls off the bone. Remove most of the bones. Blend the curry powder and vinegar and add the offal to the curry mixture. Season to taste with salt, pepper and sugar. Simmer until the sauce has thickened. If you are in a hurry the sauce can be thickened with a little cornflour. Serve with rice. Serves 6.

Recipe From : YOU October 19, 1989

Recipe from YOU : October 19, 1989 See what YOU has in store this month. Subscribe now and save!