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.
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