Main Meals

Tripe-and-trotter curry

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15 minutes
4 hours

"Offal has always been a firm favourite in our home. It’s my dad's special birthday meal as that's the request he puts in when I ask what he would like for his birthday. The best part is that not everyone eats it, which means there’s more for us! A delicacy for sure. " – Fatima Sydow

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  • 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

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


Fatima Sydow

Recipe by: Fatima Sydow

Fatima made her first 100-litre pot of curry at the age of 16 and has been sharing her popular recipes ever since. She built up a worldwide following with her Facebook page, Cape Malay Cooking with Fatima Sydow and is a cookbook author and TV cook.

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  • kutlwanoo
    14 August 2023

    Beautiful recipe, can’y wait to try it out

  • kutlwanoo
    14 August 2023

    I love the recipes here

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    Bathandwa Ndziba
    12 June 2023

    It looks delicious and i am just hungry now

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