Tripe Curry

Ingredients

• 750 g/1 1/2 lb tripe, preferably honeycomb tripe
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1-2 teaspoons chilli powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground aromatic ginger
• 2 sprigs fresh curry leaves or 20 dried curry leaves
• 1 strip pandan leaf
• 1 stem lemon grass, bruised
• 6 cardamom pods
• 3 whole cloves
• 1 small stick cinnamon
• 1 medium onion, finely chopped
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 1 teaspoon salt
• 400 ml/14 fl oz can coconut milk
• lime juice to taste

Directions

Wash tripe and cut into 5 cm (2 in) squares. In a dry pan roast coriander seeds, shaking pan or stirring constantly, until they are fragrant and darker in colour. Turn out onto a plate and dry roast the cumin seeds in the same way. Pound using a mortar and pestle or grind to powder in an electric grinder. Put all ingredients (except half the coconut milk) into a large, heavy-based saucepan, adding 250 m/8 fl oz/1 cup water. Stir well, bring to the boil, cover and simmer until tripe is tender and gravy thick. Stir in reserved coconut milk and simmer uncovered for a few minutes longer. Serve with rice or pittu.