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INGREDIENTS:
1 Pound of Beef Scalded Beef Tripe
1/2 Large White Onion
Juice from 1 lemon
2 Shallots
2 cups of Tomatoes
1 tsp Juice from Ginger
8 Cloves of Garlic
1 Serrano Pepper
3 tbsp Curry Powder
1 tsp Black Pepper
1 tsp Garlic Powder
Salt to taste
Oil
LET'S COOK:
CLEANING THE TRIPE
•Inspect the tripe remove any fat or undesirable tissue
•In a 5 quart pot add 2 quarts of water the juice of one lemon and bring the pot up to a boil
•Cut the tripe in bite size pieces and add to the pot of boiling water reduce temperature to a slow simmer for 15 minutes
•Once the 15 minutes is up strain and rinse the tripe under water rubbing vigorously between fingers
PREPARE THE FRESH PRODUCE
1/2 Large White Onion (sliced)
2 Shallots (sliced)
2 cups of Tomatoes (sliced or diced)
1 tsp Juice from Ginger
8 Cloves of Garlic (chopped)
1 Serrano Pepper (chopped)
•In a hot skillet add enough oil to coat the bottom of the pan add the Onion and Shallots, stir them around for a 2 minutes then add the tomatoes. Stir fry until the onions caramelize.
•Once the onions caramelize cut the heat and add the Garlic and stir. (The garlic was not added during the stir fry process due to the high heat, we don't want to risk the garlic getting toasted)
•In a 5 quart pot, add the tripe, 4 cups of water, the stir fried vegetables, the Serrano pepper (add less if you want your curry less spicy) and 1 tsp of ginger juice.
•Add Seasonings:
3 tbsp Curry Powder
1 tsp Black Pepper
1 tsp Garlic Powder
Salt to taste
•Bring the pot up to a boil, reduce to a slow simmer and put the top on but a little off to the side for a vent.
•Let simmer for 2 hours.
•After 2 hours the Tripe Curry is done and ready to enjoy.
I had rice and broccoli, alternatively some sweet potato mash would go great with Tripe Curry maybe some green beans on the side. I hope you enjoy this recipe as much as I did. It takes some time to put together but its worth it.