Rai's Tripe Curry with Butter Beans, Dhal and Roti
Serves 4 - 6
Tripe Curry with Butter Beans:
- 800gr White Ox Tripe, cleaned
- 45ml Fine ORYX Salt
- 15gr Salted Butter
- 30ml Sunflower Oil
- 1 Star anise
- 2 small Cinnamon Sticks
- 5ml Mustard Seeds
- 5ml Fennel Seeds
- 2 Cardamom Pods
- 1 Bay Leave
- 1.5 (267gr) Onions, finely chopped
- 20gr Garlic, crushed
- 20gr Ginger, grated
- 1 Fresh Chilli, cut in half
- 5ml Turmeric Powder
- 30ml Masala or Curry Powder
- 4 (500gr) Tomatoes, finely chopped
- 5 (620gr) Potatoes, peeled, cut in ¼ pieces
- 1can (410gr) Butterbeans
- Fresh Coriander, to garnish
- Start by washing the tripe under running water. Then boil the tripe, in very salty water for about 3 hours until soft and tender. Cut into thin strips and set aside in the fridge.
- In a large pot melt the butter and heat the oil, add the star anise, cinnamon sticks, mustard seeds, fennel seeds, cardamom pods and bay leave, allowing the essence of the seeds to extract.
- Lower the heat, then add the onions, garlic and ginger, fry to get a golden colour, be careful not to burn this.
- Add the chilli, turmeric powder and masala/ curry powder, mix well together and allow to cook for a minute. Add some water to this, close the pot with a lid on and allow to simmer for about 6 minutes.
- Add the tomatoes, close the pot again allow to simmer until the tomatoes are no longer visible as pieces.
- Then add the tripe and potatoes with enough water and allow to cook for about 40 minutes.
- Add the beans, mixing well, and allow to cook for a further 15 minutes on a low heat.
- Season well with ORYX Salt and Black Pepper.
- Garnish with Fresh Coriander.
- 250gr Split Pea Dhal
- 30gr Salted Butter
- 1/2 (80gr) Onions, finely chopped
- 1 clove Fresh Garlic, crushed
- 1 Fresh Chilli, cut in half and seeds removed
- 1 (100gr) Tomatoes, freshly chopped
- 2.5ml Mustard Seeds
- 30gr Salted Butter
- 2.5ml Turmeric Powder
- Boil the dhal, until soft and cooked, drain and set aside.
- In a saucepan, melt the butter and sauté the onions.
- Add the garlic and chilli, fry till golden.
- Then add the tomatoes, mustard seeds and the second amount of butter, cook for a few minutes.
- Add the cooked dhal and some water as the dhal may be very thick.
- Add the turmeric and season well with ORYX Salt.
- Allow to simmer on a low heat for about 10 minutes.
- 3 cups Cake Flour
- 10ml Salt
- 1/2 cup Sunflower Oil
- About 1 ½ cups Boiling Water
- Extra Flour
- Extra Oil, for frying
- Boil a kettle full of water.
- Put the flour and salt in a bowl, add the oil to this.
- Then gradually add the boiling water to form a soft tough.
- Divide the soft dough into small balls.
- Roll out each individual ball of dough into flat round roti’s on a well-floured working surface, to avoid any sticking.
- Put the tawa (roti pan) on a high heat with some oil to fry. Fry each roti on both sides until cooked.