Tripe Curry

This tripe curry is flavourful and tastes delicious served with rice, flatbread or pittu. This dish is a Malay influenced Sri Lankan dish known as babath curry traditionally served with mani pittu, which is a steamed handmade pasta made with steamed all purpose flour.

Store bought frozen tripe is usually pre-washed and bleached, so it is important to cut the tripe into small pieces and wash the tripe with vinegar and warm water, then discard the water.

If you are using fresh tripe, scrape the top and clean it well with salt and hot water.

Toss the following ingredients together and pressure cook the tripe until it is well cooked for about 45 minutes. If you are not using a pressure cooker it will take about a couple of hours to cook on medium heat. You may need to add little bit of water at a time until the meat is cooked. Do not over cook or the tripe will break apart and will not have a bite.

1 lb of tripe

1 tbsp salt

1/2 tbsp chilie powder to taste

1 tbsp coriander powder

1 tsp turmeric

1 tsp pepper

3/4 tbsp cumin powder

1/2 tsp cinnamon powder

2 cloves

2 cardamom pods crushed

1 tbsp ginger garlic paste

2 tbsp tamarind diluted in 1 cup water

water to cover the tripe

Once the tripe is cooked the water would have evaporated mostly, if not increase the heat and let the water evaporate leaving about 1/2 cup of water. 

1 tbsp oil

1/4 cup onion

1 tbsp ginger garlic paste

1/4 cup tomatoes

10 curry leaves

1 inch pandan or rampe leaf

1 tsp chilie powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp salt to taste

1/4 cup thick coconut milk

 

Heat oil and sauté the onion, ginger garlic paste and tomatoes. Then add the spices, tamarind water and salt. Add the cooked tripe and cook it to coat the spices. Mix the coconut milk into the dish and off the heat. 

For Mani Puttu or Maani Pittu

2 cups steamed all purpose flour

hot water as needed

1 tbsp salt

1/2 cup flour to toss the shape

1/2 cup diluted coconut milk to serve

Mix the salt and water together and add it to the flour while mixing it with a wooden spoon to make a soft dough.

You can use a string hopper mold or a potato masher. Put some flour on the tray you will be squeezing the dough in to. Using dry hands toss the strings of dough with the flour to break it up lightly. 

Heat the pittu steamer and oil the inside of the pittu mold then put the dough. Steam for a few minutes until the steam escapes from the top. Once it is steamed pour some diluted coconut milk into the mold and release the pittu to a serving dish.

Serve it warm with the tripe curry or other savoury dishes and sambal. This pittu is also eaten sweet with sugar and banana.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2024 unless mentioned. Please Ask First