Indian - Main
Dry Tripe Curry

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  • 1 lb (454grms)tripe well washed and cut into fingers (lamb tripe for Hindus)
  • 1 dsp. Ghee
  • 1 sliced onion
  • 2 fresh cihillies seeded and sliced
  • ½ teas minced ginger
  • 1 dsp. Curry paste
  • 1 tab freshly scraped coconut
  • salt and lemon juice to taste


  • Simmer the tripe until tender. Drain.
  • Saute the onion, chillies and ginger.
  • Add the curry paste then coconut.
  • Mix well and add tripe.
  • Cook gently until gravy is absorbed.
  • If necessary add more coconut to achieve the right degree of dryness.
  • Add salt and lemon juice to season.


Serving suggestions
Serve with rice and yoghurt. Serves 4.