- 5 - garlic cloves, crushed
- 125ml - vinegar
- 1-5-2kg - honeycomb lamb tripe, washed and cut into bite-size pieces
- - salt
- 3 - large onions, chopped
- 10ml - Durban masala
- 10ml - roasted masala
- 45ml - sugar
- 2 - chillies, finely chopped
- 1 - cinnamon stick
- 10ml - turmeric
- 60ml - chopped fresh coriander
- - cooked samp to serve
- 30ml - oil
- 5-7ml - ground coriander
- 5-7ml - mother-in-law masala
- 5-7ml - ground cumin
- 4-6 - lamb trotters, washed and trimmed
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.
3. Add the cooked tripe and trotters to the pot and simmer for about 20 minutes or until the tripe is fragrant.
4. Garnish with the fresh coriander and serve with samp.