Ingredients

Method

• 2 kg white beef tripe
• 1 kg sheep’s trotters
• 4 bay leaves
• 2 lemons, juiced
• 2 T oil
• 2 large onions, finely chopped
• 2 cloves
• 2–3 T garlic-and-ginger paste
• 1 t salt
• 1 t ground turmeric
• 4 T masala
• 2 x 420 g cans butter beans
• fresh coriander, to garnish
• rice, for serving

Method

Ingredients

1. Place the tripe and trotters in 2 separate saucepans and cover with water. Add 1 bay leaf to and half the lemon juice to each pan. Cook over a medium-high heat for 3–4 hours. Remove and place in two separate bowls. Once the tripe has cooled, cut it into bite-sized pieces. Cover both bowls with clingwrap.

2. Heat the oil in a large pan, then add the onions, remaining bay leaves and cloves and fry until golden brown.

3. Add the garlic-and-ginger paste, salt, turmeric and masala and cook for 1 minute, then add 1/2 cup water. Cook for a further 5–8 minutes until a gravy forms.

4 Add the cooked tripe, trotters, butter beans and 1 cup water and stir well. Simmer for 20–30 minutes. Garnish with coriander and serve with rice.

Cook’s note: For a faster cook, cook the tripe and trotters in a pressure cooker for 1 hour each.

Find more South African recipes here. 

Production: Khanya Mzongwana
Photographs: Jan Ras