650 g cleaned tripe
2 Tbsp (30 ml) cooking oil
2 tsp (10 ml) butter
3 onions, peeled and sliced
3 cloves garlic, peeled and crushed
1 green pepper, seeded and chopped
1
Tbsp (15 ml) medium curry powder
3 tomatoes, peeled and chopped
2 Tbsp (30 ml) tomato paste
salt and freshly ground black pepper to taste
- Cover the tripe with salted water, bring to the boil, reduce heat and simmer for 2 ˝ - 3 hours, or until tender. Pour off most of the liquid, then set aside in about 1 cup (250 ml) of reserved liquid.
- Heat the oil and butter in a heavy-based saucepan and sauté the onions, garlic and green pepper until soft. Add the curry powder and fry for another minute. Add the remaining ingredients, including the tripe and reserved liquid, and simmer for about 15 minutes. Serve with boiled potatoes.
Serves 4-6
Variation
Boil the tripe in salted water for 15 minutes. Drain and discard water. Add chopped onion, seasoning, a bay leaf and milk to cover, then simmer for 2 ˝ - 3 hours
until soft.
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