Tripe, trotters and beans curry

serves 6

Ingredients :

1kg cleaned tripe(ox or sheep) and sheep trotters

(instead of sheep trotters, pork trotters or pork shank could also be used, but note that pork gives the food more of a gelatinous texture)

30ml cooking oil
15ml butter

3 onions (chopped)
2 large crushed garlic cloves

1Tsp chopped fresh ginger

1 chopped fresh chilli

10ml curry powder

1tsp turmeric

3 tomatoes (chopped)
30ml tomato paste

5ml salt
freshly ground black pepper to taste

300 - 400g dry sugar or kidney beans (soaked overnight in water to soften) or 2 cans of butter beans in brine

Method :

Boil the tripe and trotters in salted water for about 3 hours or until soft.

Allow to cool, then pour off the water and cut the tripe into bite-sized strips or squares.

Saute the onions, garlic, ginger and chilli, in the cooking oil and butter, in a large pot.
Add the curry powder and turmeric together with 250 ml warm water and simmer for 2 - 3 minutes.

Add the rest of the ingredients, stir well and simmer on medium heat for a further 15 - 20 minutes, adding some additional water, if necessary.

Serve with cooked plain white rice.

recipe tripe curry trotters beans curry