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Curry Sheep Tripe & Potjie

Yields1 ServingPrep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

A 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.

 1 kg Sheep tripecleaned
 2 Large onionschopped
 3 Garlic clovesfinely crushed
 2 tbsp Curry powder
 1 tsp Turmeric
 1 tsp Ground cumin
 2 tbsp Tomato paste
 2 Large potatoescut into cubes
 2 Carrotssliced
 1 Canned chopped tomatoes
 2 cups Meat stock
 2 Bay leaves
 Salt and black pepperto taste
 2 tbsp Oil
 12 tbsp Chutney
 Fresh coriander or parsleyfor garnish
1

Clean the sheep tripe thoroughly and boil in salted water until tender. Drain and cut into bite-sized pieces.

2

Heat oil in a potjie pot and fry the onions until golden brown.

3

Add the garlic, curry powder, turmeric, and cumin. Fry gently until the spices become fragrant.

4

Add the tripe, tomato paste, and chopped tomatoes.

5

Pour in the meat stock and add the bay leaves, salt, and pepper.

6

Put the lid on and let it simmer slowly until the tripe is tender and the sauce is thick and flavorful.

7

Add the potatoes and carrots, and continue cooking until the vegetables are soft.

8

Stir in the chutney for a delicious sweet-curry flavor.

9

Garnish with fresh coriander or parsley before serving.