Baabath (Tripe Curry) is a traditional Sri Lankan recipe for a classic curry of honeycomb tripe in a curried coconut milk base. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Baabath (Tripe Curry).
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.
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