CURRY TRIPE (Marié Lubbe)
1 cleaned tripe, 2 onions, finely chopped
500g whole carrots (optional), 500g potatoes
2 bay leaves, Salt and pepper to taste
25 ml mild curry powder, 15ml turmeric
30 ml chutney, 15ml apricot jam
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.