1 kg (2½ lb) tripe, washed and cut into pieces
4 potatoes, quartered
1 onion, chopped
15 ml (1 T) curry powder
5 ml (1 t) salt
Cover the tripe with water, bring to the boil and then simmer for 3 hours.
Add potatoes, onion, curry powder and salt.
Simmer for a further 30 minutes until the potatoes are cooked through. Serve with spinach porridge.
Serves 4 - 6.
country : Swaziland
course : meat dish
source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine