Curried offal

accreditation
Those who love it, swear by it: traditional curried offal cooked slow and steady is food fit for a king!

Serves 4

Preparation time: 1 hour (depending on how clean the offal is)

Cooking time: 3–4 hours

• 1 sheep offal (head, tripe and 4 feet, cleaned)

• 2 pig’s trotters, each cut into 3 pieces

• zest and juice of 1 lemon

• 2 bay leaves

• 6 allspice pods

• 4 cloves

• 4 sheep tongues

• 4 slices lamb neck

• 3 potatoes

CURRY PASTE

• 30 ml oil

• 2 onions, chopped

• 4 large garlic cloves, crushed

• 1 knob ginger, peeled and finely chopped

• 2 cinnamon sticks

• 2 star anise

• 2 red chillies, finely chopped

• 6 cardamom pods, cut open

• 15 ml coriander

• 10 ml cumin

• 5 ml fennel

• 15 ml turmeric

• 1 ml cloves

1 Using a spoon, scoop out the brains from the sheep’s head and set aside in a bowl. Remove the honeycomb tripe from the offal and wrap it around the brains. Fasten this bundle with string; not too tight, otherwise it will tear. Soak the rest of the tripe in a bowl of boiling water for a short while – this makes it easier to work with. Drain and rinse under running water. Cut into squares of about 5 x 5 cm.

2 Offal can be cooked on the stove top or in the oven. The golden rule is to cook it slowly. Place the offal and pig’s trotters in a pot and cover with water. Bring to the boil. Reduce the heat and simmer for about 1 hour with the lid on. Drain the offal and discard the water. Rinse the offal until it is clean and just cover with water – not too much. Add the remaining ingredients, as well as the tongues and lamb neck. Simmer for about 2½–3 hours or until just tender.

3 Remove the tongues from the offal and pull off the skins. Slice the tongues and return to the pot.

4 Peel the potatoes and cut into cubes. Add this to the offal in the pot.

5 Prepare the curry paste Heat the oil in a saucepan and sauté the onions until soft and translucent. Add the remaining ingredients and stir-fry until fragrant. Season with salt and black pepper, mix with the offal and simmer for about an hour. Serve with rice, samp or pap.

Tips

• Ask your butcher to split the sheep’s head for you.

• Buy your offal at a reputable butcher and make sure it has been cleaned very well.

• Don’t cook the offal in a cast-iron pot. The acidity of the lemon juice or vinegar may cause a reaction and blacken the offal.

• If you prefer to cook the offal overnight, do so in a 140°C oven.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24