Modern Tripe

Method

Cooking the tripe

1. Cook until soft, about 2- 3 hours on the stove, or if using a pressure cooker then use the meat setting twice. Once the tripe is tender and cooked through, you should be able to cut it with a spoon.
2. Strain off the liquid and reserve for later. Remove the tripe from the pot and set aside.
3. In the same pot or pressure cooker, fry the chopped onions in the oil until soft and translucent.
4. Add the curry powder and curry seeds and fry for a further 5 minutes
5. Add the tripe and pour in just enough of the reserved cooking liquid to cover the tripe. Do not add too much otherwise it dilutes the flavours.
6. Stir in the stock cubes and check the liquid for seasoning.
7. Add the curry leaves and cook for a further hour or 1 round of the meat setting on the pressure cooker. Once ready, the liquid should have reduced a little.
8. Serve with the chilli and ujeqe.