Tripe curry is a traditional South African delicacy that remains a favourite in many homes. The result of this recipe is sensational.

Equipment: Hart 12 Litre Catering Pot
Prep time: 15 mins
Cooking time: 3 hours
Serves: 4 people

Ingredients

500 g ox or mutton tripe
4 cups water (1 l)
3 tbsp oil (45 ml)
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 green pepper, diced
¼ cup curry paste (65 ml)
1 tsp turmeric (5 ml)
2 potatoes, peeled and diced
2 carrots, peeled and diced
1 can diced tomatoes (410 g)
Salt and cayenne pepper, to taste

Method

1. Clean tripe thoroughly and cut into small pieces. In a large saucepan, add tripe and water; cook until soft (2 hours for mutton; 3 hours for ox).
2. Remove tripe from pan and keep warm.
3. Keep tripe stock aside.
4. In the same pan, heat oil and fry onions, garlic and green pepper until soft.
5. Add curry paste and turmeric; cook for 2 minutes.
6. Add potatoes and carrots, and cook for 10 minutes.
7. Mix in cooked tripe, stir-fry for 5 minutes.
8. Add ½ cup of tripe stock.
9. Add tomatoes, salt and cayenne pepper; simmer over gentle heat for 20 minutes or until veggies are cooked.
10. Serve over samp and beans, or over pap.