Tripe and Lamb Trotter Curry

Tripe and Lamb Trotter Curry

Tripe and Lamb Trotter Curry

Recipe by Fatima SydowCourse: MainCuisine: Cape Malay

This is one of my father’s favourite meals, and a treat I love to spoil him with.


  • 2 kg tripe, cooked until tender

  • 1 kg lamb trotters, cooked until tender

  • 3 onions, finely chopped

  • 1 green pepper, finely chopped

  • 1 red pepper, finely chopped

  • 4 tbsp oil

  • Salt to taste

  • 4 tbsp garlic, crushed

  • 1 tbsp ginger, grated

  • 2 tsp turmeric

  • 3-4 tbsp roasted masala

  • 1 tsp chilli powder

  • 1 tsp ground cumin

  • 4 cinnamon sticks

  • 5 cloves

  • 2 bay leaves


  • Heat the oil in a large pot on a medium heat; add the onions, salt, whole spices and chopped peppers.
  • Braise until golden brown. Add the ground spices, garlic and ginger and stir well. Add 1 cup of hot water and cook for 15 minutes.
  • Take the cooked tripe and cut into bite-size pieces. Add the cut tripe and trotters to the pot and braise for 5 minutes.
  • Add 2 cups of hot water and simmer for 1 hour, stirring when required.
  • Serve with white rice.

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