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Durban's tripe curry


  1. 1kg of cleaned tripe, pressure cooked until soft
  2. 2 onions, chopped
  3. Ghee or butter for sauteing
  4. 2 tomatoes, grated
  5. 2 tbsp tomato paste
  6. 1 heaped tsp grated ginger
  7. 1 heaped tsp ground garlic
  8. 1 tsp salt
  9. 1 tsp cumin
  10. 1 tsp coriander powder
  11. 1 tsp Packo roasted masala
  12. 2 tsp kokhni masala
  13. 1/2 tsp tumeric
  14. 2 curry leaves
  15. 2 tbsp vinegar


  1. Pressure cook tripe until soft. Should take an hour or just a bit longer than that.
  2. Allow to cool and cut into thin strips.
  3. Saute onion in butter or ghee until golden.
  4. Add tomato, tomato paste and spices and curry leaves.
  5. Allow to cook until spices are well combined and curry sauce has thickened
  6. Add cooked and cut tripe into curry mix. Allow to cook so the tripe absorbs all the flavours of the curry.
  7. Lastly add the vinegar to add some tang.
  8. Serve with white rice.


  1. I used curry leaves here but you can also use bay leaves. It's more traditional to use bay leaves but I didn't have any. I also prefer curry leaves so if bay leaves are more your thing, please use that.

Content created and supplied by: Selvan3 (via Opera News )

Durban Ghee


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