1 kg Sheep Tripe
 4 tbsp Cooking oil
 1 Onion Medium Size (Thinly Sliced)
 1 Tomato Medium Size
 3 tbsp Curry Powder
 ½ tsp Tumeric Powder
 1 tsp Jeera Powder
 1 tsp Dhania Powder
 1 tsp Salt
 3 sticks Cinnamon
 2 tbsp Ginger/garlic paste
 Curry Leaves
 Dhania Leaves
 3 Elachi Pods
 500 g Kidney Beans or (1-2 tins of Butter Beans)

1

Boil Tripe (in a pressure cooker for about 15-20 minutes) with 3 Cinnamon Sticks and 3 Elaichi Pods. Drain and set aside.

2

Boil Kidney Beans (Optional)

3

Add oil to pot and heat.

Add onions and cook till lightly brown.

4

Add curry powder, dhania powder, jeera powder, salt, tomatoes, ginger/garlic paste, cinnamon sticks and stir for 1-3 minutes on medium heat. You may add a little water.

5

Now add your BOILED tripe and kidney beans (Optional) then cook for ± 10 minutes.

# Add water if required.
# Garnish with Dhania Leaves

Serving Ideas: Serve with cooked Rice or Bread

Ingredients

 1 kg Sheep Tripe
 4 tbsp Cooking oil
 1 Onion Medium Size (Thinly Sliced)
 1 Tomato Medium Size
 3 tbsp Curry Powder
 ½ tsp Tumeric Powder
 1 tsp Jeera Powder
 1 tsp Dhania Powder
 1 tsp Salt
 3 sticks Cinnamon
 2 tbsp Ginger/garlic paste
 Curry Leaves
 Dhania Leaves
 3 Elachi Pods
 500 g Kidney Beans or (1-2 tins of Butter Beans)

Directions

1

Boil Tripe (in a pressure cooker for about 15-20 minutes) with 3 Cinnamon Sticks and 3 Elaichi Pods. Drain and set aside.

2

Boil Kidney Beans (Optional)

3

Add oil to pot and heat.

Add onions and cook till lightly brown.

4

Add curry powder, dhania powder, jeera powder, salt, tomatoes, ginger/garlic paste, cinnamon sticks and stir for 1-3 minutes on medium heat. You may add a little water.

5

Now add your BOILED tripe and kidney beans (Optional) then cook for ± 10 minutes.

# Add water if required.
# Garnish with Dhania Leaves

Serving Ideas: Serve with cooked Rice or Bread

Tripe Curry with Kidney Beans