Tripe and butter bean curry

Tripe and butter bean curry

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 6
  • Easy
  • 10 minutes
  • 40 minutes

"Tripe has always been a special ingredient for me, taking me back to my childhood every time I eat it or make it. It’s about the people I cooked this ingredient with or the people I’ve had around the table as we shared this dish. Tripe has and will always be special to me and having it on shelves in Woolies now makes me so proud to have this piece of my culture shared with the rest of South Africa."


  • 3 T canola oil
  • 2 onions, thinly sliced
  • 10 curry leaves
  • salt, to taste
  • 70 g Woolworths garlic, ginger, turmeric and chilli pot
  • 150 g tub Woolworths masala fresh paste
  • 1 kg Woolworths slow cooked ox tripe
  • 2 x 400 g butter beans, drained
  • For the sambal:
  • 1 red onion, thinly sliced
  • 300 g cherry or rosa tomatoes, some halved and some quartered
  • 1 T sugar
  • ¾ cup brown or white spirit vinegar
  • salt, to taste
  • 10 g fresh coriander, roughly chopped
  • Woolworths amagwinya, to serve

Cooking Instructions

1. Heat oil in a pot or skillet set over a medium heat. Add onions, curry leaves and salt and cook until the onions soften and become translucent, taking on some colour but not browning too much.

2. Add garlic, ginger, turmeric and chilli, after about a minute the rawness of the garlic flavour should be cooked out.

3. Add the masala paste and stir the paste through the other ingredients. Cook for a minute while gently stirring, being careful to not burn the paste and aromatics.

4. Add just enough water to cover the ingredients and season lightly with salt, simmer until the water has reduced slightly before adding the prepared tripe and accompanying sauce.

5. Reduce the heat slightly and cook until the sauce reaches the desired thickness. Add the drained beans and cook for another 10 minutes to heat them, also allowing them to absorb the flavour of the curry. Taste and season if needed.

6. For the sambal, combine onions, tomatoes, sugar, vinegar and coriander, mixing until the sugar has dissolved.

7. Serve the tripe and bean curry with the sambal, freshly chopped coriander and steamed rice, or Woolies amagwinya.

Photography & Videography: Sadiqah Assur-Ismail
Videography: Challenge Bobo
Production: Brita du Plessis
Food Assistant: Josh van Zyl

Woolworths Easy Meals lets you enjoy all your favourite comfort meals without sweat. Follow the easy packaging instructions to tuck into classics like tomato bredie, roast leg of lamb, ox tripe and must-try winter warmers like Asian-style beef short rib and coconut lamb curry. 

Shop at Woolworths.

Clement Pedro Recipe by: Clement Pedro
View all recipes

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

Social Media

Related Recipes