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Boti curry (tripe recipe from India) back | home | print

Boti curry (tripe recipe from India)


1 kilogram of tripe
2 onions
1 teaspoon of chili powder
1 teaspoon of cumin powder
Half teaspoon of coriander powder
Half teaspoon of turmeric powder
2 tablespoons of oil
1 teaspoon of ginger
2 teaspoons of garlic


Wash the tripe well, then slice it very thin. Place it in a pot with abundant salted water and cook until it is tender. Drain the tripe and keep the broth aside. In the meantime, in a pan with hot oil sauté the chopped onions. Once the onions are translucent, add the sliced tripe, along with ginger and garlic both finely chopped, and a mix of turmeric, chili, cumin, and coriander powders. Adjust with salt and pepper. Dilute with the broth and mix well. Cover the pan and simmer the tripe on low heat until the sauce reaches the desired consistency.