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Masala Tripe Curry

Ever tasted a dish that brings together rich tradition and bold flavors? My Masala Tripe Curry is not just a meal—it’s a journey back to my roots, packed with spices and heartwarming goodness. Cooking tripe may seem intimidating, but trust me, this masala tripe curry is worth every step. Growing up, this dish was a labor of love in my household, and today, I’m excited to share my own version with you. It’s a recipe I’ve perfected over the years, balancing the robust spices with the tender tripe to create a curry that’s as comforting as it is flavorful. Let’s dive in and bring this traditional masterpiece to life together!

How to prepare masala tripe curry!

Clean and remove all that’s not required. Cut into smaller pieces and rinse thoroughly. Place in a pot and cover the tripe with cold water. After the first boil, add 1 bay leaf, 1 cinnamon stick, and 1 tbsp. ground ginger and garlic paste. Leave to cook until tender. You will keep adding water if you boil on the stovetop. In the pressure cooker, it will take 30 minutes. Once cooked, set aside the liquid that was in the pot. We will use it in the cooking process.

Ingredients:
Vegetable oil
Whole spices: cinamon sticks, black cardamom, star anise, 1 tsp, soomph (fennel seeds)
2 medium onions, sliced
Salt
2 small jam tomates
Curry leaves
2 tbsp. ground ginger and garlic
50g tomato paste
1 tbsp. Kashmiri red chili powder
1 tbsp. Romborossi masala
1 tbsp. biryani powder
1/2 tsp. turmeric powder
Method:
To a pot, add the vegetable oil. Once the oil has warmed up, add the whole spices and sauté on medium heat. Add the onions and mix. Coming in next is the salt. The salt allows the onion to become translucent very much quicker. Turn the heat down low. Now add the tomatoes, curry leaves, and ginger and garlic paste, stir, and cook until tender. Add the tomato paste and mix well. Add in all the spices, mix, and cook on low heat for 2 to 3 minutes. Bring the tripe and mix really well. Add some of the liquid from the cooked tripe and mix. Leave to cook for a good 10 to 12 minutes on low heat. Now add the frozen peas, 5 to 6 minutes, and switch off the heat and enjoy!

Masala Tripe Curry is best served with sides that complement its rich, spicy flavors. Here’s how you can serve it:

How to serve this delicious masala tripe curry!

Masala tripe curry is best served with sides that complement its rich, spicy flavors. Here’s how you can serve it:

With soft rotis or parathas:
The warm, pillowy texture of rotis or parathas is perfect for scooping up the flavorful curry, creating a hearty and satisfying meal.

Steamed basmati rice:
The aromatic, fluffy rice balances the bold spices of the curry, making each bite deliciously harmonious.

Fresh bread:
Serve with crusty bread or soft dinner rolls to soak up the flavorful gravy.

Accompaniments:

    • A simple cucumber and onion salad with a squeeze of lemon adds freshness.
    • A dollop of cooling yogurt or raita helps balance the heat of the spices.
    • Garnish with a sprinkle of fresh coriander leaves over the curry before serving to add a pop of color and flavor.

Cook and Enjoy!

Visit my channel, “Cooking with Shams.”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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