Author Topic: Tripe Curry  (Read 3370 times)

Offline Thermomixer

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Tripe Curry
« on: September 05, 2008, 01:59:14 am »
Name of Recipe:  Thermomix Tripe Curry

Number of People: 1 (if nobody else likes tripe) to 6


700g tripe, preferably honeycomb tripe
1 tablespoon coriander seeds
1 teaspoons cumin seeds
1 clove garlic1 cm fresh ginger
1 stem lemon grass (white part only, 2 cm pieces)
1 medium onion, quartered
1-2 teaspoons chilli powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground kencur (optional)
2 sprigs fresh curry leaves or 20 dried curry leaves (optional)
1 strip pandan leaf (optional)
3 cardamom pods
3 whole cloves
1 small stick cinnamon
1/2 teaspoon salt
1/2 cup water or stock
400ml coconut milk
lime (or lemon) juice to taste


Wash tripe and cut into 5cm squares.

Place coriander and cumin seeds in TM bowl and dry roast for 3 minutes at 100C on speed 1 until they are fragrant and darker in colour. Grind seeds for 30 seconds on speed 9. Remove and set aside.

Place garlic, ginger and lemongrass into TM bowl and chop for 30 seconds on speed 7. Scrape down every 5 -10 seconds to ensure it all gets chopped. Add onion and chop for another 15 seconds on speed 6.

Add remaining ingredients except half the coconut milk to the TM bowl. Cook for 30 minutes at 100C on reverse + speed soft leaving the Measuring Cup out of the lid.

The tripe should become tender and the gravy thick.

Stir in reserved coconut milk and cook for 5 minutes at 100C on reverse + speed soft.

Serve with rice (cooked in the TMX,of course) .


The TMX is great for slowly cooking the tripe and allowing the flavours to permeate the tripe.


This is a dish based on a Charmaine Solomon recipe for Tripe Curry and converted by me for the TMX.  Originally posted    HERE   
« Last Edit: September 11, 2008, 11:06:53 am by Thermomixer »
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