Carri Tripe d'agneau( Mauritian style tripe/ ojri curry)

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Ingredients

Ingredients for Carri Tripe d'agneau( Mauritian style tripe/ ojri curry)

• 750g tripe d'agneau
• 1 calabash
• 3 cloves
• 3 cardamon
• 2 cinnamon sticks
• 1tbsp garlic paste
• 1tbsp ginger paste
• 1 onion ( sliced)
• 2 green chilli (chopped)
• 2tbs curry powder
• 1tbs crushed chilli
• 1tsp turmeric
• 2tbs curry leaves
• 1 medium tomato (chopped)
• 2tbs tomato paste
• Salt to your taste
• Coriander to garnish

Method

Preparation of Carri Tripe d'agneau( Mauritian style tripe/ ojri curry): 

1.  Make sure you clean your tripe well. I use bicarbonate of soda and salt to clean mine after that i scrape it to make sure its clean and white.
2.  Put your cleaned tripe in a pressure cooker to boil for
3. whistles then add your chopped calabash and let it whistle 2 more times.
4. Warm your oil in a pan, add your dry spices ( cardamon, cinnamon and cloves). Let it simmer and then add in your sliced onions.
5. Once your onions are translusent add your ginger and garlic paste and let it simmer.
6. Add your masala ( curry powder, chilli and tumeric) and then add a bit of water to it so it doesn’t get burnt. Put it on low heat.                                                   ** tip: you will know the masala is well cooked when it separates from the oil***
7. After a few minutes add tomatoes and then green chillis.
8. After letting it simmer add your curry leaves, after add more water and cover the pan and let it simmer for 5 minutes.
9. Check on your tripe and calabash and do a taste test to make sure its soft and salted well.
10. Combine your tribe and calabash to your masala mix. Cover and let it cook for another 5 minutes.
11. Add your salt and any added water depending on how much gravy you like.
12. Garnish with coriander and youre ready to eat Carri Tripe d'agneau !! 

Credit to: Zinnat’s Kitchen

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