Bhojpuri-style Tripe Curry

Ingredients

In the Bhojpuri adaptation of Trippa alla Campobassana, the Italian tripe stew is transformed into a spicy and flavorful curry. The original Italian dish typically includes ingredients such as tomatoes, onions, garlic, and herbs, but the Bhojpuri version adds a variety of aromatic spices like cumin, coriander, turmeric, and garam masala. The Bhojpuri-style Tripe Curry also incorporates tamarind for a tangy twist and cilantro for a fresh finish, giving it a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Trippa alla Campobassana, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro leaves, chopped (for garnish) Fresh cilantro leaves, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. 4.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Mix well and cook for a minute.
6. 6.
   Add the cleaned and cut tripe to the pan. Stir well to coat the tripe with the spice mixture.
7. 7.
   Pour enough water to cover the tripe and bring it to a boil. Reduce the heat to low, cover the pan, and simmer for about 2 hours or until the tripe becomes tender.
8. 8.
   Stir in the tamarind paste and season with salt to taste. Cook for an additional 10 minutes.
9. 9.
   Garnish with freshly chopped cilantro leaves.
10. 10.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. It is recommended to boil the tripe for a few minutes before using it in the recipe to remove any impurities and to tenderize it.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• For a richer flavor, marinate the tripe with ginger-garlic paste and a pinch of turmeric for 30 minutes before cooking.
• Adjust the consistency of the curry by adding more water if desired.
• To save time, you can use a pressure cooker to cook the tripe. Follow the manufacturer's instructions for cooking time.

Serving advice

Serve the Bhojpuri-style Tripe Curry hot with steamed rice or freshly made roti. Accompany it with a side of yogurt or raita to balance the spiciness of the curry.

Presentation advice

Garnish the Bhojpuri-style Tripe Curry with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a traditional Indian-style bowl or plate to enhance the visual appeal.