Goan Catholic Style Beef Tripe Curry

Ingredients

In the original Italian dish, Pani ca meusa, the main ingredient is beef spleen, which is not commonly used in Goan Catholic cuisine. In this adapted recipe, we substitute beef spleen with beef tripe, which is more readily available and commonly used in Goan Catholic cuisine. Additionally, we incorporate the unique flavors and spices of Goan Catholic cuisine, such as coconut, tamarind, and local spices, to create a dish that is distinctively Goan Catholic. We alse have the original recipe for Pani ca meusa, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and cut into small pieces 500g (1.1 lb) beef tripe, cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and green chilies. Sauté for another minute.
4. 4.
   Add the beef tripe to the pan and cook until it changes color.
5. 5.
   In a small bowl, mix together turmeric powder, red chili powder, cumin powder, coriander powder, and tamarind paste with a little water to form a paste.
6. 6.
   Add the spice paste to the pan and mix well to coat the tripe.
7. 7.
   Pour in the coconut milk and season with salt. Stir to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the tripe is tender.
9. 9.
   Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Beef Tripe — Make sure to clean the tripe thoroughly before cooking. Soak it in water with a little vinegar or lemon juice for about 30 minutes to remove any impurities. Rinse well before using.

Tips & Tricks

• If you prefer a spicier curry, you can increase the amount of red chili powder or add a few extra green chilies.
• For a richer flavor, you can substitute fresh coconut milk with canned coconut milk.
• Serve the curry with steamed rice or crusty bread to soak up the delicious gravy.
• This dish tastes even better the next day as the flavors develop further, so consider making it in advance.

Serving advice

Serve the Goan Catholic Style Beef Tripe Curry hot with steamed rice or crusty bread. Garnish with fresh coriander leaves for added freshness and color.

Presentation advice

To enhance the presentation, serve the curry in a shallow bowl or on a plate with a sprinkle of fresh coriander leaves on top. Accompany it with a side of steamed rice or crusty bread.