Curried tripe

You either love it or you don’t. Be sure to use clean, good-quality tripe – this is very important when you make any tripe potjie.

SERVES 4-6

> wood or charcoal for braaiing

> 1 lamb tripe, thoroughly cleaned

> 3 bay leaves

> 4 cloves

> juice and zest of 2 lemons

> salt and freshly ground black pepper

> 45 ml olive oil

> 3 onions, roughly chopped

> 2 garlic cloves, finely chopped

> 45 ml mild curry powder

> 10 ml ground turmeric

> 15 ml white vinegar

> 60 ml apricot jam

> 410 ml tin coconut cream

> 6 potatoes, peeled and cut in pieces

> rice or samp, to serve

Your coals should be medium-hot, but make a large fire so that you can add coals during the cooking process. Place tripe in a large three-legged cast-iron pot – this recipe is suitable for a no. 3 or no. 4 pot. Add bay leaves, cloves, and lemon juice and zest. Season with salt and pepper. Cover tripe with water and bring to the boil.

Allow to simmer for about 2 hours or until tripe is tender but not mushy. Replenish the coals regularly. While tripe is cooking, heat olive oil in another pot and add onions and garlic. Fry over low heat until onions are soft and start to brown. Add curry and turmeric and fry for a few seconds or until aromatic. Add vinegar and jam; fry for 1 minute. Add coconut cream and stir. Add curry mixture to tripe, along with potatoes. Stir and bring to the boil once more. Cover and allow to simmer for 1 hour or until very tender. If necessary, mash 2 or 3 of the potato pieces with a fork to thicken the sauce. Season to taste with salt and pepper and serve with rice or samp.