Spicy Tripe Curry

Prep 45 Mins, Cook 220 Mins, 11 Ingredients, Serves: 6


  • 1 kg tripe, cleaned and cubed
  • 2 Tbsp. (30 ml) cooking oil
  • 2 onions, finely chopped
  • 1 green pepper, finely chopped/li>
  • 1 Tbsp. (15 ml) Rajah Medium Curry Powder
  • 1 tsp. (5 ml) Robertsons Barbecue Spice
  • 4 tomatoes, peeled and chopped
  • 3 potatoes, peeled and cubed
  • Knorrox Mutton Stock Cube
  • 2 Tbsp. (30 ml) tomato sauce
  • 2 Tbsp. (30 ml) Knorr Mutton & Vegetable Soup


  • Place the cleaned tripe into a large pot and cover with water.
  • Add a little salt, bring to the boil and then reduce the heat and allow to simmer for about 3 hours or until tender.
  • Drain, but keep aside 1 cup of the boiling water.
  • Heat oil in another pot and fry the onion and green pepper until soft.
  • Add the Rajah Medium Curry Powder and Robertsons Barbecue Spice and fry for 1 minute to release the aroma and flavour.
  • Add the chopped tomatoes, potatoes, Knorrox Mutton Stock Cube 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.