|700 g||ox tripe|
|15 ml||lemon juice|
|75 g||butter — or margerine|
|65 ml||curry paste|
|2||onions — large, chopped|
|10 ml||garlic — cloves, crushed|
|15 ml||fresh ginger — grated|
|1||green pepper — diced|
|2||potatoes — diced|
|1||tinned tomatoes — diced|
|salt and freshly ground black pepper — to taste|
|30 ml||fresh coriander — chopped|
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).