HOT AND SPICY TRIPE CURRY / BOTY CURRY

Hot & Spicy Tripe (Boty Curry)

Spicy Tripe or Boty Curry was a very popular dish with the Anglo-Indian community. In the olden days it was prepared with freshly roasted and pounded ingredients. The Boty or the tripe would be washed well and cut into long thin strips then cooked in sufficient water for hours till tender over a firewood oven. Now with a pressure cooker the same dish can be prepared in just 45 minutes. It was served with bread or rice and sometimes as an accompaniment with drinks. Tripe tastes delicious with coconut rice.

Ingredients  

1 kg Tripe either beef or mutton sliced thinly

2 large onions chopped

2 teaspoons chillie powder

1 teaspoon pepper powder

½  teaspoon turmeric powder 

3 tablespoons oil

1 teaspoon finely chopped ginger

2 teaspoons finely chopped garlic 

Salt to taste

2 green chillies slit lengthwise

1 teaspoon cumin powder

½  teaspoon coriander powder

½  cup cudla dhal (Bengal gram dhal) Optional 

2 potatoes boiled and peeled and cut into halves  

Wash the tripe well turning it inside and out. 

Cook it in sufficient water with the channa dhal (cudla dhal) / Bengal gram dhal and a little salt in a pressure cooker till soft. 

Drain and keep the soup aside. 

Heat the oil in a pan and sauté the onions, ginger and garlic lightly. 

Add the sliced cooked tripe tripe, salt, turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. 

Add the soup.

Cover and simmer on low heat till the gravy thickens. Add the boiled potatoes and mix once so that the gravy covers the potatoes.

Serve hot with rice or bread. Tripe goes really well with Coconut Rice