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Tripe and veggie curry


TRIPE AND VEGGIE CURRY

Ingredients 15
Servings 4-6
Time 4 hours

Ingredients

  • 700
    g
    ox tripe
  • 2
    litres cold water
  • 15
    ml
    lemon juice
  • 75
    g
    butter or margarine
  • 65
    ml
    curry paste
  • 2
    large onions, sliced
  • 10
    ml
    crushed garlic
  • 15
    ml
    grated fresh ginger
  • 10
    ml
    turmeric
  • 1
    green pepper, diced
  • 2
    medium potatoes, diced
  • 1
    can diced tomatoes
  • 250
    ml
    water
  • salt and pepper to taste
  • 30
    ml
    chopped fresh coriander
 

Method

 

Wash tripe thoroughly.

Place in a saucepan, add water and lemon juice and bring to the boil.

Cover and simmer gently for three hours (add more water if it gets dry).

Melt butter in a heavy based saucepan, add curry paste, onions, garlic, ginger and turmeric, and fry until soft.

Add green pepper, potatoes, tomatoes, water, salt and pepper to taste.

Cook for 5 minutes.

Drain tripe and cut into thin strips.

Add tripe to curry sauce and simmer gently over a moderate heat for 45 minutes.

Add coriander and mix lightly. Serve immediately over idombolo or ujeqe (steamed dumpling).

 

 

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