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
• 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.
• 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.