Each time my man goes away on business, I get a little spring in my step. You see it is not that I won’t miss him, but it is then when I get a chance to indulge myself in one of my favourite dishes of all-time – curry tripe and trotters! I am just mad about it, but hubby runs a mile as soon as he gets a whiff of the stuff. I was raised in the Free State on offal. In later years I remember thinking how strange it was for people not to like tripe and trotters. I still don’t quite understand. Anyway, those who want to pull their noses up at this delicious treat, means that there is just that much more for the rest of us … And amen to that.
My curried tripe and trotters
1.1 kg sheep tripe and trotters, cut the tripe into blocks
1 bay leaf
5 black peppercorns
1 ½ t salt
½ t coriander seed, finely ground
2 cups of water
3 t curry powder (medium or hot)
1.5 table spoons white vinegar
3 large potatoes, peeled and quartered
Place the tripe and trotters, bay leaf, lemon leaf and peppercorns in your pressure cooker. Mix all the other ingredients (except for the potatoes) together and add to the offal. Steam for 45 minutes. Add the potatoes and steam for another 15 minutes. Taste for salt if needed. Serve with rice or pap or a thick slice of bread.