Spicy tripe curry

Spicy tripe curry

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A traditional South African delicacy that remains a firm favourite in many homes!

  • Recipe serves6
  • Preparation time45 minutes
  • Cooking time220 minutes


  • 1kg tripe, cleaned and cubed
  • 30ml cooking oil
  • 2 onions, finely chopped
  • 1 green pepper, finely chopped
  • 15ml Rajah Medium Curry Powder
  • 4 tomatoes, peeled and chopped
  • 3 potatoes, peeled and cubed
  • 1 Knorrox Mutton Stock Cube
  • 30ml tomato sauce
  • 30ml KNORR Mutton & Vegetable Soup


  • Place the cleaned tripe into a large pot and cover with water
  • Add a little salt, bring to the boil then reduce the heat and allow to simmer for about 3 hours or until tender
  • Drain but keep aside some of the boiling water
  • Heat oil in another pot and fry onion and green pepper until soft
  • Add the Rajah Medium Curry Powder and fry for 1 minute to release the aroma and flavour
  • Add the chopped tomatoes, potatoes, Knorrox Mutton Stock Cube and tomato sauce and the tripe together with 1 cup of the boiling water from the tripe
  • Stir well and allow to simmer for 20 minutes or until the potatoes are tender
  • Just before done mix the Knorr Mutton & Vegetable Soup with 4 tablespoons of water to make a smooth paste then add it to the soup and allow to simmer for 5 minutes stirring continuously until thickened
  • Serve with pap, steamed bread or phutu