Home
Recipes
sugar

Miso glazed mushrooms

Mushroom recipes

Miso glazed mushrooms

10 minutes

Chocolate and grenadine cupcakes

Cake recipes

Chocolate and grenadine cupcakes

25 minutes

Beetroot and orange soup

Beetroot and orange soup

5 minutes

Stuffed pear pies with white chocolate sauce

Fruity dessert

Stuffed pear pies with white chocolate sauce

Grilled calamari in a coconut curry marinade

Curry recipes

Grilled calamari in a coconut curry marinade

5 minutes for calamari, 15 minutes for rice

Roasted persimmon with purée

Roasted persimmon with purée

35 minutes

Sweet dried fruit pickle

Preserves and

Sweet dried fruit pickle

Dried pear and buttermilk panna cotta

Panna cotta

Dried pear and buttermilk panna cotta

5 minutes

Beetroot pancakes

Pancake recipes

Beetroot pancakes

Spicy marinated beetroot

Beetroot recipes

Spicy marinated beetroot

Nutty phyllo layers with rosewater syrup

Nutty phyllo layers with rosewater syrup

30 minutes

Aromatic tripe with coconut cream

Aromatic tripe with coconut cream

2 hours

Load more

Aromatic tripe with coconut cream

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

1/2 cup sunflower oil
600 g baby onions, peeled
2 teaspoon ground cumin
2 teaspoons ground turmeric
2 bay leaves
10 peppercorns
2 teaspoons crushed coriander seeds
6 whole chillies
4 star anise
3 tablespoons grated fresh ginger
2 tablespoons crushed garlic
1 teaspoon ground cinnamon
3 cloves
2 tablespoons tikka paste

For the tripe:

1.5 kg cleaned tripe
2 teaspoons salt
1/2 cup vinegar
6 cups water
3/4 cup sugar
1 x 400 ml tin coconut cream

Method

To make spice mixture: Fry all the ingredients for five minutes in a large saucepan, remove from pan and set aside.
For make the tripe: Soak tripe in water with a dash of vinegar for five minutes, then rinse and slice into strips. Place in spice-flavoured saucepan and add salt, vinegar and water.
Simmer gently for two hours or until soft. Add sugar and the spice mixture and cook for another 20 minutes, then add coconut cream and lemon quarters.