Curried Tripe & Beans
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 1 Person(s)
Recipe
- 3 pound(s) cow tripe
- 1/2 cup(s) Grace White Vinegar
- 4 cup(s) water
- 2 tablespoon(s) curry powder
- 2 tablespoon(s) scotch bonnet pepper, chopped
- 2 stalk(s) escallion, chopped
- 2 tablespoon(s) ginger, chopped
- 1 tablespoon(s) pimento berries, crushed
- 1 large onion, chopped
- 4 clove(s) garlic, crushed
- 2 teaspoon(s) salt
- 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
- 1/4 cup(s) Grace Vegetable Oil
- 8 cup(s) water
- 1 cup(s) Grace Coconut Milk
- 1/4 cup(s) tomatoes, chopped
- 1/4 cup(s) green sweet pepper, chopped
- 1 can(s) Grace Butter Beans
Curried Tripe & Beans Directions
- Clean and wash the tripe in a mixture of Grace White Vinegar and water.
- Bring to boil 4 cups water, add tripe and scald for about two minutes, discard water when finished.
- Season tripe with 1 tablespoon curry powder, 1 tablespoon scotch bonnet pepper escallion, 1 tablespoon ginger, pimento berries, onion, garlic, salt, and Grace Caribbean Traditions Black Pepper and rub in the seasonings allowing it to marinate for 1 hour.
- Heat Grace Vegetable Oil add the remainder of scotch bonnet pepper, curry powder and ginger and allow to burn to develop flavour.
- Add the seasoned tripe and stir well.
- Add 8 cups water, cover and seal the pressure cooker and bring to a boil.
- Allow to pressure cook for about 35 minutes or until the tripe becomes tender.
- Turn off the flame and allow pressure cooker to cool fully before opening.
- Return to flame, add Grace Coconut Milk, tomatoes, green sweet pepper and the Grace Butter Beans, stir and allow to simmer for about 10 minutes.
To Serve: Serve with boiled green bananas, yam, and dumplings or boiled white rice.
