Easy Tripe-and-trotter curry

Easy Tripe-and-trotter curry

Offal has always been a firm favorite 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.


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 of butter beans
fresh coriander, to garnish
rice, for serving


1. Place the tripe and trotters in 2 separate saucepans and cover with water. Add 1 bay leaf and half the lemon juice to each pan. Cook over 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 cling wrap.

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.

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