|1 tbsp||cumin seeds|
|2||dried bay leaves|
|1||medium onion — chopped|
|1 tbsp||ground coriander|
|1 tbsp||curry powder|
|250 g||tripe — cooked, see notes below|
|1||canned chopped tomatoes|
|salt and black pepper|
Heat oil in a pot, add cumin seeds, bay leaves, onion, coriander, curry powder and paprika. Mix and let it cook until fragrant.
Add in lamb tripe, canned tomatoes, salt and pepper. Let it cook for 10 -15 minutes.
Soak tripe in cold water for 5 to 10 minutes, then rinse it and cut it into pieces. Add the tripe to a large pot of water and poach until tender, about one to two hours.
Supported by the Red Meat Industry of SA – Recipe developed and styled by Chef Zanele.