Curried brawn

Recipe from: 10/11/1990 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • 1
    sheep's tripe, thoroughly cleaned
  • 4
    sheep trotters, thoroughly cleaned
  • 4
    bay leaves
  • 15
    ml
    whole coriander seeds
  • 10
    allspice seeds
  • 6
    whole cloves
  • 4
    cardamom pods
  • 125
    ml
    brown vinegar
  • 125
    ml
    lemon juice
  • 15
    ml
    curry powder
  • 15
    ml
    turmeric
  • 15
    ml
    sugar
  • 5
    ml
    fresh root ginger, grated
  • 2
    cloves garlic, crushed
  • 1
    onion, finely grated
  • 25
    ml
    salt
  • 15
    ml
    black pepper, freshly ground
 

Method

 
Cover the tripe and trotters with water and simmer slowly until the meat falls off the bone. Remove all the bones and cut the tripe into smaller pieces. Tie the bay leaves, coriander seeds, allspice seeds, cloves and cardamom pods in a muslin bag and place in the saucepan. Add the remaining ingredients and simmer slowly for about two hours. Stir frequently to prevent the mixture from sticking to the bottom of the saucepan. Pour into moulds rinsed with cold water. Leave to set. Serve with bread.
 

 

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