1 kg tripe coarse salt, for sprinkling and soaking 4 litres water salt and pepper, to taste 4 T ghee or vegetable oil 1 medium onion, roughly chopped 1 large red chilli, finely chopped 1 t garlic, crushed 2 t garam masala 1 t paprika 2 bay leaves 1 x 400 g can chopped tomatoes 1 cup amasi or plain yoghurt, for serving 2 t parsley, chopped, to garnish
Place the tripe in a large bowl.
Sprinkle coarse salt all over the tripe and add half the water.
Soak for about an hour, then rinse thoroughly under cold, running water.
Cut the tripe into bite-sized pieces and place in a large saucepan with a lid. Season with salt and pepper and add the remaining water.
Slowly bring it to a boil over a low heat and cook for 3 hours or until tender. Drain and set aside.
Heat the ghee or oil in a large pan or skillet.
Stir in the onion, chilli and garlic.
Add the masala, paprika and bay leaves. Season with salt and pepper, and stir through while cooking over low heat until the onion is cooked.
Add the tomatoes, stir through, and cook for 2 minutes.
Add the amasi or yoghurt and stir through.The sauce should be thick by now, if not, cook over low heat until reduced.
Add the tripe and cook for about 10 minutes in the sauce.
Garnish with fresh parsley and serve with a starch of your choice.