Tripe Curry With or Without Gram Dhal

South African / Durban Indian Curry

This recipe has been submitted by a reader. If you wish to submit your own recipe, please email us. The prepared dish may not resemble the inset picture.

Ingredients

500g Tripe (boti) cleaned and cut into small pieces
Oil
1½ Onion
3 Sprigs of curry leaves
2 Sprigs of thyme
4 Leaves of mint
4 Leaves or blades of spring onion
2 Heaped tablespoon of mixed masala
1 Teaspoon of chilli powder
¼ Teaspoon of powdered cumin (jeera) and coriander (dhania)
A pinch of turmeric (hurdee) powder
2 Cinnamon sticks
2 Bayleaves
2 Aniseeds (Baadia)
2 Black cardomom (elachi)
¼ Teaspoon of cumin (jeera) seeds
¼ Teaspoon of mustard seeds
¼ Teaspoon of fennel (soomph)
2Teaspoons of ginger and garlic
1 Grated tomato
2 Slit green chilli
Salt to taste

Method

  1. Steam tripe in water with 1 bay leaf, cinnamon stick, black cardamom, and aniseed till tender. The tripe should take approximately 1 ½ – 2 hours to steam thoroughly. Take care in topping up the level of water to prevent the tripe from burning.
  2. When the tripe is tender, heat oil in a pot and add the following ingredients. 1 finely sliced onion, 2 sprigs of thyme and curry leaves, 1 slit green chilli, 2 leaves of mint, 2 leaves of spring onion, bay leaf, aniseed, black elachi, cumin, and fennel. Allow the onion to fry.
  3. When the onion begins to change colour stir in the masala, turmeric, chilli powder, mixed cumin and coriander powder. Mix well while adding in the ginger and garlic paste.
  4. Add in the tripe and salt. Stir the tripe ensuring that it is well coated with the masala and oil mixture. Allow to simmer.
  5. Once the tripe is fried for 5- 6 minutes the oil and masala will fuse together forming a gravy.
  6. Stir in the grated tomato with the remainder of the thyme, spring onion, onion (grated), curry leaf, mint and chilli.
  7. The curry should cook on a low heat for 15 minutes. Stir the curry every 5 minutes to ensure that the curry is not burning. The tomatoes should be completely dissolved forming a thick gravy.
  8. Taste the curry to check the quantity of salt. If the salt is too much add in a grated tomato and allow to simmer till completely melted.
  9. Garnish with freshly chopped coriander. In a separate pot add a tablespoon of oil, ½ a tablespoon of masala and simmer. Pour this over the curry and allow to simmer for a few seconds before removing the curry from the heat.

Optional

Add ½ a cup of steamed gram dhal to the curry before adding in the tomatoes.