Curried tripe

Recipe from: 6/19/2003 12:00:00 AM

Ingredients 14
Servings 8
Time

Ingredients

  • 1.70
    kg
    well-cleaned tripe, including brains
  • 30
    ml
    salt
  • 1
    Litres
    water
  • 1
    onion, finely chopped
  • 2
    bay leaves
  • 600
    g
    potatoes, peeled and cubed
  • 30
    ml
    vinegar
  • 45
    ml
    Worcestershire sauce
  • CURRY SAUCE
  • 45
    ml
    medium curry powder
  • 60
    ml
    water
  • 20
    ml
    turmeric
  • 30
    ml
    chutney
  • 15
    ml
    apricot jam
 

Method

 
Cut the tripe into pieces, wash in cold water and season.
Place the brains in cloth bags and tie securely with string.
Cook the tripe in the water with the onion and bay leaves for about 2 1/2 hours or until tender.
Add the potatoes, vinegar and Worcestershire sauce, and simmer for another 1/2 to 1 hour or until the potato is done.
Mix the ingredients for the curry sauce, spoon over the offal and simmer slowly until the sauce is cooked through.
Mash a few of the potatoes to thicken the sauce.
Serve with rice.
 

Read more on: curry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.