Tripe Curry Recipe

Tripe Curry Recipe

(Babath Curry - Srilankan Recipes)

Ingredients: Serves 6

1kg tripe

8 large dried chilies

cup hot water

2 teaspoons ground cumin

teaspoon ground turmeric

teaspoon fenugreek seeds

teaspoon aromatic ginger (inguru piyali)

8 curry leaves

1 stem lemon grass or 2 strips lemon rind

1 strip dried screwpine leave or rampe

8 whole cardamom pods

4 whole cloves

1 small stick cinnamon

2 medium onions, peeled and finely chopped

4 cloves garlic, peeled and finely chopped

1 teaspoons finely grated fresh ginger

2 cups thin coconut milk

1 teaspoons salt

1 cup thick coconut milk

2 tablespoons lemon juice



Wash tripe well and cut into 5cm (2 inch) squares.  Soak chilies (stalks and seeds removed) in the hot water for 10 minutes, then blend in electric blender until pulverised.  Alternatively, use 2 teaspoons chili powder.  Put tripe and all other ingredients except thick coconut milk and lemon juice into a large saucepan and bring to the boil.  Cover and simmer for 1 hours or until tripe is tender and gravy smooth and thickened.  Add thick coconut milk and simmer, uncovered, stirring for 10 minutes.  Remove from heat, add lemon juice and serve with rice or pittu (refer More Sri Lankan recipes).


More Sri Lankan Recipes