Tripe Curry Recipe

Tripe Curry Recipe

Ingredients :

1 kg tripe

10 dried chilies, seeded

1/2 cup hot water

2 teaspoons cumin, ground

1/2 teaspoon turmeric, ground

1/2 teaspoon fenugreek seeds

1/2 teaspoon aromatic ginger

10 curry leaves

1 stem lemon grass (white part only)

1 strip pandanus leaf

8 whole cardamom pods

4 whole cloves

1 small stick cinnamon

2 onions, chopped finely

4 cloves garlic, chopped finely

1 1/2 teaspoons finely grated fresh ginger

2 cups thin coconut milk

Salt to taste

1 cup thick coconut milk

2 tablespoons lemon juice

 

Method :

Wash the tripe well and cut into squares of 5 cm. Use a bowl to soak the dried cilies in the hot water for about 10 minutes. Use a food processor to blend the chilies until pulverized. Heat up a large saucepan and add in the tripe and all other ingredients except the thick coconut milk and lemon juice. Bring to the boil. Cover and simmer for about 1.5 hours or until the tripe is tender and gravy thickened. Add the thick coconut milk and simmer, without a lid for 10 minutes, stirring occasionally. Remove from the heat and add the lemon juice. Serve hot with rice.

 

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