This Curry of Salted Tripe with Coconut Milk-Kari Koko Pans Sale- cooked with aubergine, is a creamy fragrant curry that will excite your taste buds. The coconut milk adds smoothness and sweetness to the curry and the aubergine, with its fleshy texture, compliments the blandness of the meat. A perfect match.
- 500 g salted tripe
- 1 very young medium size aubergine, cubed. ( note 1)
- 2 tins thick coconut milk or fresh milk of two coconuts
- 1 tsp turmeric powder
- 1 tbsp curry powder
- 3 fresh goat chilli sliced in two -6 sliced birds eye chillies are my second choice
- 4 cloves garlic- crushed
- 1 tsp crushed ginger
- 10 curry leaves
- 2 cinnamon leaves torn roughly or ½ tsp cinnamon powder
- ½ lemon juiced
- ½ tsp cracked black pepper
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Bring the salted tripe to a boil and allow to boil for about 2-3 hours or until tender. Throw out the water, then rinse the tripe in cold water several times. This will remove extra salt.
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Cut them up into small squares or thin slices and set aside in a medium size cooking pot.
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Add cubed aubergine and coconut milk. Ensure you have enough coconut milk to cover the tripe and the aubergine.
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Add turmeric powder, curry powder, chillies, crushed garlic and ginger, curry leaves, cinnamon leaves and cracked pepper.
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Stir all ingredients in the pot and cook on slow heat for about 40 minutes, stirring constantly.
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Add lemon juice and let it cook for another 5 minutes
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Season as required. Be careful because you may still have enough salt in the tripe.
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Best served with steamed rice or boiled cassava accompanied with a green papaya chutney.
- The coconut milk adds smoothness and sweetness to the curry and the aubergine, with its fleshy texture, compliments its blandness
- You may decide to peel your aubergine if you are using purple one. I prefer to leave the skin on. It adds the extra colour contrast.