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Tripe Curry

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454 grms(1lb) tripe well washed and cut into 8cms fingers


  • 2 dessertspoons ground coriander
  • 1 teas ground cumin paste
  • ½ teas ground mustard seed
  • ½ teas ground pepper
  • 1 teas ground turmeric
  • enough vinegar to make these ingredients into a paste

  • 1 dessertspoon ghee
  • 1 large onion chopped finely
  • a large clove garlic minced
  • 3-4 dry red chillies seeded and chopped
  • 568 mls (1 pt)coconut milk
  • salt to taste
  • 1 teas. Tamarind paste


  • Place the tripe in enough water to cover and simmer until tender.
  • Prepare the paste and set aside.
  • Fry the onion, chillies and garlic in the ghee until golden. Add the paste and cook gently for 5 mins.
  • Add the coconut milk and tripe and stir until combined. Don't allow to boil.
  • Add water if necessary
  • Season with salt and tamarind paste.




Serving suggestions
Serve hot with steamed rice and yoghurt. Serves 4.


Hindu-style curry would be made with lamb tripe


Like most curries, this is best kept overnight for the flavours to combine.