TRIPE CURRY with Kidney Beans

INGREDIENTS

• 1 Kg Sheep Tripe
• 4-6 Tablespoons Cooking oil
• 1 Onion Medium Size (Thinly Sliced)
• 1 Tomato Medium Size
• 3-5 Tablespoons Curry Powder
• ½ Teaspoon Tumeric Powder
• 1 Teaspoon Jeera Powder
• 1 Teaspoon Dhania Powder
• 1 Teaspoon Salt
• 3-4 Cinnamon Sticks
• 2 Tablespoons ginger/garlic paste
• Curry Leaves
• Dhania Leaves
• 3-4 Elachi Pods
• 500g Kidney Beans or (1-2 tins of Butter Beans)

METHOD
# Boil Tripe (in a pressure cooker for about 15-20 minutes) with 3 Cinnamon Sticks and 3 Elaichi Pods. Drain and set aside.
# Boil Kidney Beans (Optional)
# Add oil to pot and heat.
# Add onions and cook till lightly brown.
# Add curry powder, dhania powder, jeera powder, salt, tomatoes, ginger/garlic paste, cinnamon sticks and stir for 1-3 minutes on medium heat. You may add a little water.
# Now add your BOILED tripe and kidney beans (Optional) then cook for ± 10 minutes.
# Add water if required.
# Garnish with Dhania Leaves

Serving Ideas: Serve with cooked Rice or Bread

WATCH OUR STEP BY STEP TRIPE CURRY VIDEO:

 

Tripe Curry