Tripe and Lamb Trotter CurryCourse: 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
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.