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Wednesday, November 27, 2013

Tripe Curry

Unknown  |  at  12:03 PM  |   |  No comments

Tripe Curry


Ingredients

  • 750 g/1 1/2 lb tripe, preferably honeycomb tripe
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1-2 teaspoons chilli powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground aromatic ginger
  • 2 sprigs fresh curry leaves or 20 dried curry leaves
  • 1 strip pandan leaf
  • 1 stem lemon grass, bruised
  • 6 cardamom pods
  • 3 whole cloves
  • 1 small stick cinnamon
  • 1 medium onion, finely chopped
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped ginger
  • 1 teaspoon salt
  • 400 ml/14 fl oz can coconut milk
  • lime juice to taste

Method

Wash tripe and cut into 5 cm (2 in) squares. In a dry pan roast coriander seeds, shaking pan or stirring constantly, until they are fragrant and darker in colour. Turn out onto a plate and dry roast the cumin seeds in the same way. Pound using a mortar and pestle or grind to powder in an electric grinder. Put all ingredients (except half the coconut milk) into a large, heavy-based saucepan, adding 250 m/8 fl oz/1 cup water. Stir well, bring to the boil, cover and simmer until tripe is tender and gravy thick. Stir in reserved coconut milk and simmer uncovered for a few minutes longer.

Serve with rice or pittu.

                     


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