700 g ox tripe
2 litres cold water
45 ml dry breyani mix
15 ml lemon juice
75 g butter
65 ml curry paste
2 large onions, sliced
10 ml crushed garlic
15 ml grated fresh ginger
1 green pepper, diced
1 large carrot ?, diced
2 medium potatoes, diced
1 can diced tomatoes
250 ml vegetable stock
Salt and pepper
30 ml fresh chopped coriander


Wash tripe thoroughly. Add into a saucepan, add water, bay leaves,
peppercorns and lemon juice. Boil. Cover and simmer for 3 hours or until
very soft.
Melt butter in saucepan, add curry paste, onions, garlic, ginger and curry
powder. Fry till soft.
Add green peppers, carrots, tomatoes, stock and adjust seasoning.
Cook for 5 minutes.
Drain tripe thoroughly and cut into thin strips.
Add to curry sauce and simmer gently for 45 minutes.

Serve warm!
Happy Heritage Month South Afrika