Butter tripe curry

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Butter tripe curry
Butter tripe curry
Meggan Miller
Prep Time: 30 MIN
Servings: 6
Cooking Time: 1HR 30 MIN
  • 45ml - (3 tlb) oil
  • 2 - onions, sliced
  • 4cloves - garlic, crushed
  • 2 - red chillies, chopped
  • 10ml - (2 tbs) sugar
  • 15ml - (1 tbsp) vinegar
  • 2 - bay leaves
  • 2,5ml - (1/2 tsp) ground cinnamom
  • 10ml - (1/2 tsp) garam masala
  • 2 - cardamom pads
  • 250ml - plain yogurt
  • 2 * 400g - tins whole peeled tomatoes
  • 1 - ginger, grated
  • 15ml - vinegar
  • 2kg - sheep tripe, cleaned.
  • - salt and pepper paste


1 Put the tripe in a pot filled with water to cover and boil for 2 hours.


In a blender, process the spices, yoghurt, tomatoes, ginger, garlic, chilies, salt and pepper, sugar, and vinegar until smooth.

3 Heat the oil in a hot pot and fry the onions until soft and golden. Add the garlic and fry dor another minute. Add the cooked tripe and the yoghurt mixture and bring to a boil.

4 Lower the heat and allow to cook for 15 minutes or until the sauce thickens. Add the butter and stir through. Season to taste and serve with rice.

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