A traditional South African delicacy that remains a firm favourite in many homes. Enjoy!
1 kg tripe, cleaned and cubed
30 ml cooking oil
2 onions, finely chopped
1 green pepper, finely chopped
15 ml Rajah medium curry powder
4 tomatoes, peeled and chopped
3 potatoes, peeled and cubed
1 Knorrox mutton stock cube
30 ml tomato sauce
30 ml Knorr mutton and vegetable soup mix
Place the cleaned tripe into a large pot and cover with water.
Add a little salt, bring to the boil then reduce the heat and allow to simmer for about 3 hours or until tender.
- Drain but keep aside some of the boiling water.
Heat oil in another pot and fry onion and green pepper until soft.
Add the Rajah Medium Curry Powder and fry for 1 minute to release the aroma and flavour.
Add the chopped tomatoes, potatoes, Knorrox Mutton Stock Cube and tomato sauce and the tripe together with 1 cup of the boiling water from the tripe.
Stir well and allow to simmer for 20 minutes or until the potatoes are tender.
Just before done mix the Knorr Mutton & Vegetable Soup with 4 tablespoons of water to make a smooth paste then add it to the soup and allow to simmer for 5 minutes stirring continuously until thickened.
Serve with pap, steamed bread or phutu.
From: What For Dinner
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