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Ingredients : 1
kg tripe
10 dried chilies, seeded
1/2 cup hot water
2
teaspoons cumin, ground
1/2 teaspoon turmeric, ground
1/2 teaspoon fenugreek seeds
1/2 teaspoon aromatic ginger
10 curry leaves
1
stem lemon grass (white part only)
1
strip pandanus leaf
8
whole cardamom pods
4
whole cloves
1
small stick cinnamon
2
onions, chopped finely
4
cloves garlic, chopped finely
1
1/2 teaspoons finely grated fresh ginger
2
cups thin coconut milk
Salt to taste
1
cup thick coconut milk
2
tablespoons lemon juice
Method :
Wash the tripe well and cut into squares
of 5 cm. Use a bowl to soak the dried cilies in the hot water for about
10 minutes. Use a food processor to blend the chilies until pulverized.
Heat up a large saucepan and add in the tripe and all other ingredients
except the thick coconut milk and lemon juice. Bring to the boil. Cover
and simmer for about 1.5 hours or until the tripe is tender and gravy
thickened. Add the thick coconut milk and simmer, without a lid for 10
minutes, stirring occasionally. Remove from the heat and add the lemon
juice. Serve hot with rice.
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