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Tripe Curry with Kidney Beans

 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)

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


Boil Kidney Beans (Optional)


Add oil to pot and heat.

Add onions and cook till lightly brown.


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.


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