Traditional tripe and veggie curry

4-6 servings Prep: 4 hrs
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This will keep you full and warm.

By Food24 June 18 2019
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Ingredients (15)

700 g ox tripe
2 cold water
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
10 ml turmeric
1 green pepper — diced
2 potatoes — diced
1 tinned tomatoes — diced
250 ml water
salt and freshly ground black pepper — to taste
30 ml fresh coriander — chopped
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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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