Chilli carrot tripe

By admin
18 September 2012

A recipe straight out of Granny's kitchen - bringing back wonderful memories from days gone past.

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

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.

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.

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.

- Hope Malau

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