On the heat. Extra hot, traditionally

Ingredients

• 2 kg lamb afval mix
• 4 tbsp oil
• 3 onions, sliced
• 3 tbsp ginger–garlic paste
• 4 tbsp hot Durban masala
• 1 tbsp coriander, 2 tsp cumin, 1 tsp turmeric
• 1 tsp fennel, 1 tsp fenugreek seed
• 4 tomatoes, grated
• Curry leaves, cinnamon, 4 cardamom
• 4 potatoes, quartered
• 1.2 l water · 3 tbsp vinegar · salt

Method

1. Wash the afval in several changes of water with the vinegar. Blanch 10 minutes, drain, rinse. Never skip this.
2. Brown the onions with the whole spices, 15 minutes. Ginger–garlic, then ground spices with a splash of water.
3. Afval in, turned through the masala over high heat for 8 minutes. Tomato in, cook until the oil breaks out.
4. Water in, lid on, 2½ hours on the lowest heat. The tripe should give under a spoon with no resistance at all.
5. Potatoes in for the last 30 minutes, lid off for the last 15 to reduce.
6. Rest 20 minutes off the heat. Steamed rice or roti.

Cook's note. Underdone tripe is the only real failure here. If it squeaks against your teeth, it needs another hour. There is no shortcut and no way to rescue it later.

← Back to The Lamb Book