Tripe with peas and potatoes
Ingredients:
Process to boil Tripe
1 extremely well cleaned, sliced tripe
I recommend that you boil and discard the first boil water thereafter, include 2 big cinnamon sticks, 1 teaspoon ground ginger and garlic paste, 2 Bay leaves, 1 teaspoon fine salt and 1 teaspoon Tumeric powder. Add enough water to just cover the Tripe by 3-4 centimeters in the Instant Pot (pressure cooker). Pressure cook for 45 minutes. Discard the bay leaves and cinnamon sticks only once the Tripe is tender and cooked.
Prepare:
1 big large onion, sliced
4 ripe chopped Roma tomatoes
4 peeled potatoes, sliced in quarters
1 table spoon ginger and garlic
1/2 cup fresh peas
2 sprigs curry leaf
2 bay medium leaves
2 medium size cinnamon sticks
1 teaspoon fennel seeds
1. 5 teaspoon cumin powder
1.5 teaspoon coriander powder
2 teaspoons turmeric powder
2 teaspoon medium curry powder
2 teaspoon chilli powder (to taste)
Method:
On the stove top, in a suitable pot, heat Canola oil, add cinnamon sticks,
Chopped onion, fennel seeds, bay leaves, curry leaf and sauté for 3-4 minutes.
Add ginger and garlic, braise for 1-2 minutes
Add all the masala and mix in for 1 minute
Add some boiled water (1/4 cup) and braise for 2 minutes. Stir to avoid burning.
Add chopped tomatoes and mix in.
Add the tripe (including the boil water), potatoes and peas, salt to taste.
Braise for 10-15 minutes
Cook a further +/- 30 minutes on medium heat (lid off) until the potatoes are soft and the curry has reduced.
Garnish with fresh coriander and a finely chopped small sprig of fresh thyme (optional) then lastly, sprinkle over a light dusting of garum masala and serve with rice. Enjoy!