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Curried tripe and trotters

Curried tripe and trotters

Curried tripe and trotters

Allow the tripe and trotters to cook for about 2-3 hours or until the meat of the trotters begins to pull from the bone and the trotters are soft enough to easily break apart.

For the curry:

Heat the oil over a medium heat. Add the onions and slowly cook until the onions are well caramelized but not burnt. Add the spices and curry leaves and toast until fragrant, about 1 minute.
Add the garlic, ginger and cinnamon and cook until the garlic and ginger are cooked through. Add the cup of water and simmer until the water is almost evaporated. Add the tinned tomatoes and stir together. Add the tripe and trotters to the pot and stir to combine.
Top with enough water to cover the ingredients and season with salt and freshly ground black pepper. Cover with a lid and simmer for 30-45 minutes allowing the tripe and trotters to take on the flavor of the curry. Add the beans and warm through for 5 minutes, stir through the coriander and serve over steamed rice.

For the sambal: Combine
1 red onion, finely diced
300g ripe tomatoes or cherry tomatoes
4T finely chopped coriander
1/2 chilli, finely diced
2T brown sugar
1/2 cup brown sugar500g - 650g cleaned beef tripe, roughly cut into chunks
500g - 650g cleaned beef trotters
Salt for rubbing
2 onions, quartered
5 bay leaves (dry or fresh)
4 cloves of garlic

For the curry sauce:
3T canola oil
2 onions, finely diced
1T ground coriander
1T ground cumin
1T ground turmeric
2T mustard seeds, crushed
2T cayenne pepper
10 curry leaves
6 garlic cloves, finely chopped
8cm piece of ginger, finely grated
2 cinnamon quills
1 cup of water
2 X 400g chopped tinned tomatoes
Salt and freshly ground black pepper to taste
2 X 400g butter beans
6T roughly chopped coriander

Add the tripe and trotters to a large mixing bowl before rubbing lightly with the salt, coating well. To the bowl combine 4 onion quarters, 2 bay leaves and enough water to just cover the ingredients. Cover with a lid or plastic wrap before placing in the fridge for 6 hours or overnight.
Remove the ingredients from the bowl, discarding the water and rinsing the tripe and trotters. Add the cleaned tripe and trotters to a large pot along with the remaining onion, bay leaves and the garlic. Top with enough water to cover the ingredients and cook slowly with a lid on over a low heat.


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