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Spicy tripe curry

Spicy tripe curry

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

Preparation time


1 kg tripe, cleaned and cubed
30 ml cooking oil
2 onions, finely chopped
1 green pepper, finely chopped
15 ml Rajah medium curry powder
4 tomatoes, peeled and chopped
3 potatoes, peeled and cubed
1 Knorrox Mutton stock cubed
30 ml tomato sauce
30 ml Knorr Mutton & Vegetable soup

Preparation method

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

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