Curried tripe

8 servings

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By Food24 November 03 2009

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Ingredients (13)

1.70 kg	tripe — well-cleaned with brains
30.00 ml	salt
1.00 Litres	water
1.00	onion — finely chopped
2.00	bay leaves
600.00 g	potatoes — peeld and cubed
30.00 ml	vinegar
45.00 ml	Worcestershire sauce

CURRY SAUCE

45.00 ml	curry powder — medium
60.00 ml	water
20.00 ml	turmeric
30.00 ml	chutney
15.00 ml	jam — apricot

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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.