Malay tripe

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6 servings
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By Food24 November 03 2009
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Ingredients (11)

1.00 kg tripe — cleaned
salt
freshly ground black pepper
3.00 onion — sliced
2.00 garlic — cloves, crushed
1.00 green pepper — deseeded and sliced
30.00 ml butter
15.00 ml oil
10.00 ml curry powder
3.00 tomatoes — peeled, chopped
30.00 ml tomato paste
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Method:

Rinse the tripe under cold running water and cut into 2 cm cubes. Cover with cold water, season to taste with salt and pepper and boil for 3 hours or until tender. Pour off all but 250 ml of the liquid. Sauté the onion, garlic and green pepper in the heated butter and oil. Add the curry powder and fry for 1 minute. Add the remaining ingredients, and simmer for 5 minutes. Add the mixture to the tripe and simmer for another 5 minutes or until a thick sauce is formed. Serve hot with roti and sambals.
Serves 6.



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