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CURRY TRIPE (Marié Lubbe)


  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


  • 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.

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