1 kg tripe
coarse salt, for sprinkling and soaking
4 litres water
salt and pepper, to taste
4 T ghee or vegetable oil
1 medium onion, roughly chopped
1 large red chilli, finely chopped
1 t garlic, crushed
2 t garam masala
1 t paprika
2 bay leaves
1 x 400 g can chopped tomatoes
1 cup amasi or plain yoghurt, for serving
2 t parsley, chopped, to garnish
The tripe should be put in a big bowl.
Add half of the water and coarse salt to the tripe.
After soaking for about an hour, thoroughly rinse with cold, running water.
Place the tripe in a big pot with a lid after cutting it into bite-sized pieces. Add the remaining water after adding salt and pepper to taste.
Cook it for three hours or until soft by slowly bringing it to a boil over low heat. Drain, then set apart.
In a big skillet or pan, heat the ghee or oil.
Onion, chili, and garlic are stirred in.
Add the bay leaves, paprika, and masala. Add salt and pepper, stir, and cook the onion for the desired doneness over low heat.
Cook for two minutes after adding the tomatoes and stirring them in.
Add the yoghurt or amasi and stir well.
By now, the sauce ought to be thick; if not, simmer it slowly until it reduces.
Tripe should be added and cooked in the sauce for about ten minutes.
Serve with your preferred starch and garnish with fresh parsley.