An absolute delicacy for many South African's. Try this spicy dish and enjoy with family and friends around a festive dinner table.
1. Put the tripe and trotters in a large three-legged cast-iron pot (No 4 or 5). Add 60 ml (¼ c) of the vinegar and salt. Cover with boiling water and cook over medium coals for about 3 hours or until the tripe and trotters are soft – add more boiling water if necessary. Strain, rinse well and set aside.
2. Heat the oil in the same pot over medium coals and fry the onions until soft. Add the garlic, chillies, cinnamon, turmeric, ground coriander, cumin and masala spices. Stir-fry for 1 minute. Add the rest of the vinegar and the sugar and mix well.