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AROMATIC TRIPE WITH COCONUT CREAM
Aromatic tripe with coconut cream
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How to:

Make crispy onion rings

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.



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Recipe by: Maranda Engelbrecht
Serves: 6
Allergens: Wheat free / Gluten free
Dietary considerations: Low carb
Category: Easy / Great value / Gourmet
Prep time: 10 minutes
Cooking time: 2 hours
Ingredients:
1/2 cup sunflower oil
600 g baby onions, peeled
2 teaspoon ground cumin
2 teaspoons ground turmeric
2 bay leaves
10 peppercorns
2 teaspoons crushed coriander seeds
6 whole chillies
4 star anise
3 tablespoons grated fresh ginger
2 tablespoons crushed garlic
1 teaspoon ground cinnamon
3 cloves
2 tablespoons tikka paste
For the tripe:
1.5 kg cleaned tripe
2 teaspoons salt
1/2 cup vinegar
6 cups water
3/4 cup sugar
1 x 400 ml tin coconut cream
Cooking instructions:

To make spice mixture: Fry all the ingredients for five minutes in a large saucepan, remove from pan and set aside.

For make the tripe: Soak tripe in water with a dash of vinegar for five minutes, then rinse and slice into strips. Place in spice-flavoured saucepan and add salt, vinegar and water.

Simmer gently for two hours or until soft. Add sugar and the spice mixture and cook for another 20 minutes, then add coconut cream and lemon quarters.


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