Tripe-and-trotter curry

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"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

Ingredients

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

Cooking Instructions

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