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Slow cooked oxtail and beans

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Slow-roasted lamb, Italian style

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Aromatic tripe with coconut cream

Aromatic tripe with coconut cream

2 hours

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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.