Chilli carrot tripe

By Drum Digital
24 September 2012

Preparation time: 10 min

Cooking time: 3 hrs 15 min

Serves: 6

1,5 kg tripe, washed

salt, to taste

30 ml (2 T) oil

2 onions, chopped

4 garlic cloves, chopped

2,5 ml (½ t) crushed ginger

5 carrots, sliced

5 ml (1 t) turmeric

15 ml (1 T) mild curry

5 ml (1 t) chilli powder

30 ml (2 T) roasted masala

410 g (1 can) whole tomatoes

1 cinnamon stick

1 bay leaf

1.Slice the tripe into strips, season with salt, place in a large saucepan on medium heat covered with water and boil. Reduce heat and simmer for 3 hours.

2.Put the oil in a large saucepan on medium heat. Add the onion, garlic and ginger. Stir until soft, then add the carrots and spices. Reduce the heat and stir for 5 minutes.

3.Stir in 500 ml (2 c) water from the cooked tripe and simmer for 15 minutes. With a stick blender blend the carrot mixture until thick. Return to the heat, add the tomatoes, cinnamon stick, bay leaf and cooked tripe. Simmer for 15 minutes and serve.

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