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CURRY TRIPE (Marié Lubbe)

INGREDIENTS

  1. 1 cleaned tripe, 2 onions, finely chopped

  2. 500g whole carrots (optional), 500g potatoes

  3. 2 bay leaves, Salt and pepper to taste

Curry sauce

  1. 25 ml mild curry powder, 15ml turmeric

  2. 30 ml chutney, 15ml apricot jam

  3. 60 ml water, 125ml vinegar

METHOD

  • Rinse tripe with cold water.

  • Tie up the brains in a piece of the stomac with a string.

  • Place in large pot with onion and bay leaves.

  • Cover with cold water.

  • Bring to the boil, cover and simmer until cooked – about 3 hours.

  • Add potatoes and carrots – cook until done.

  • Add all ingredients of curry sauce and cook until done.

© 2019 by Gerrit Louw