AuthorJan BouwerA rich and hearty South African potjie made with tender sheep tripe simmered in a fragrant curry sauce with potatoes and carrots, finished with a touch of chutney for a sweet-curry flavor.
Clean the sheep tripe thoroughly and boil in salted water until tender. Drain and cut into bite-sized pieces.
Heat oil in a potjie pot and fry the onions until golden brown.
Add the garlic, curry powder, turmeric, and cumin. Fry gently until the spices become fragrant.
Add the tripe, tomato paste, and chopped tomatoes.
Pour in the meat stock and add the bay leaves, salt, and pepper.
Put the lid on and let it simmer slowly until the tripe is tender and the sauce is thick and flavorful.
Add the potatoes and carrots, and continue cooking until the vegetables are soft.
Stir in the chutney for a delicious sweet-curry flavor.
Garnish with fresh coriander or parsley before serving.
Ingredients
Directions
Clean the sheep tripe thoroughly and boil in salted water until tender. Drain and cut into bite-sized pieces.
Heat oil in a potjie pot and fry the onions until golden brown.
Add the garlic, curry powder, turmeric, and cumin. Fry gently until the spices become fragrant.
Add the tripe, tomato paste, and chopped tomatoes.
Pour in the meat stock and add the bay leaves, salt, and pepper.
Put the lid on and let it simmer slowly until the tripe is tender and the sauce is thick and flavorful.
Add the potatoes and carrots, and continue cooking until the vegetables are soft.
Stir in the chutney for a delicious sweet-curry flavor.
Garnish with fresh coriander or parsley before serving.
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