Ingredients:
1kg (2 1/3 lbs) honeycomb tripe
2 tsp cumin seeds
1 tsp ground turmeric
6 curry leaves
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp hot chilli powder
2 tsp red Kashmiri chilli powder
1 tsp ginger powder
1 rampe (pandan) leaf
4 whole cloves
2 lemongrass stalks, crushed
6 cardamom pods
1 cinnamon stick
1 large onion, finely chopped
3 garlic cloves, chopped
1 (5cm/2-in) piece ginger, finely chopped
1 tsp salt
500ml (2 cups) coconut milk
Juice of 1 lime
250ml (1 cup) water (cold)
3 tbsp vegetable oil
Method:
Wash the tripe well, place in a bowl and soak in cold water for 5 minutes. Drain the water then wash well by changing the water several times.
Cut the tripe into 5cm (2 in) pieces then add to a large pan of boiling salted water over high heat and blanch for 2 minutes. Drain in a colander and set aside to dry.
Place a dry non-stick frying pan over medium heat. When hot use to toast the coriander seeds, stirring constantly, until they are fragrant and darker in colour. Turn out onto a plate the roast the cumin seeds in the same manner.
Tip the toasted coriander and cumin seeds into a mortar and grind to a powder with a pestle.
Place a large cast iron casserole (Dutch oven) over medium heat. Add the oil and when hot use to fry the onion and tripe for about 4 minutes, until the onion is soft. Add all other ingredients, except for half of the coconut milk, stir well to combine then bring to a boil.
Cover and simmer over medium heat for 1 hour or until the tripe is tender.
Stir in reserved coconut milk, return to a simmer and cook, uncovered, for 5 minutes, stirring regularly.
Serve hot, accompanied by rice.
