Tripe Curry Recipe

Ingredients :

1 kg

1/2 cup

2 teaspoons

1/2 teaspoon

1 stem

1 strip

4 cloves

1 1/2 teaspoons

2 cups

1 1/2 teaspoons

1 cup

2 tablespoons

Tripe

Large dried chilies

Hot water

Ground cumin

Ground turmeric

Fenugreek seeds

Aromatic ginger

Curry leaves

Lemon grass or 2 strips lemon rind

Daun pandan or rampe

Whole cardamom pods

Whole Cloves

Small stick cinnamon

Medium onions, finely chopped

Garlic, finely chopped

Finely grated fresh ginger

Thin coconut milk

Salt

Thick coconut milk

Lemon juice

Method :

Wash tripe well and cut into 5 cm squares.
Soak chilies in the hot water for 10 minutes.
Blend soaked chilies in electric blender until pulverized.
Alternatively, use 2 teaspoons chili powder.
Put tripe and all other ingredients except thick coconut milk and lemon juice into a large saucepan and bring to the boil.
Cover and simmer for 1 1/2 hours or until tripe is tender and gravy smooth and thickened.
Add thick coconut milk and simmer, uncovered, stirring for 10 minutes.
Remove from heat.
Add lemon juice and serve with rice.