Spicy Tripe Curry
A traditional South African delicacy that remains a firm favourite in many homes!
Feeds
6People
Preparation time
265Min.
intermediate
Ingredients
- ungrouped
- 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 cube
- 30 ml tomato sauce
- 30 ml Knorr mutton and vegetable soup mix
Preparation method
- ungrouped
- 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
Nutrition
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