Worldwide Locations

Worldwide Locations

Filter +
 

Tripe Curry

Tripe Curry (Photo by Ian_Fenn/flickr)

Tripe Curry (Photo by Ian_Fenn/flickr)

Ingredients

750 g/1 1/2 lb tripe, preferably honeycomb tripe
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1-2 teaspoons chilli powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground aromatic ginger
2 sprigs fresh curry leaves
or 20 dried curry leaves
1 strip pandan leaf
1 stem lemon grass, bruised
6 cardamom pods
3 whole cloves
1 small stick cinnamon
1 medium onion, finely chopped
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1 teaspoon salt
400 ml/14 fl oz can coconut milk
lime juice to taste

Directions

Wash tripe and cut into 5 cm (2 in) squares. In a dry pan roast coriander seeds, shaking pan or stirring constantly, until they are fragrant and darker in colour. Turn out onto a plate and dry roast the cumin seeds in the same way. Pound using a mortar and pestle or grind to powder in an electric grinder. Put all ingredients (except half the coconut milk) into a large, heavy-based saucepan, adding 250 m/8 fl oz/1 cup water. Stir well, bring to the boil, cover and simmer until tripe is tender and gravy thick. Stir in reserved coconut milk and simmer uncovered for a few minutes longer. Serve with rice or pittu.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)


Have something to say about this story? Share your thoughts on Facebook and Twitter.