ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Sunday, October 9, 2011

HOT & SPICY TRIPE (BOTY CURRY)

Spicy Tripe or Boty Curry was a very popular dish with the community. In olden days It used to be 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 too!!!
This recipe is featured in my Cookery Book  ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST 
Serves 6   
Preparation Time 40 minutes
 Ingrredients
1 kg Tripe either beef or mutton sliced thinly
2 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder 
½ teaspoon turmeric powder
2 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)

Wash the tripe well. Cook it in sufficient water with the cudla 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 lightly. Add the sliced tripe, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.  


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