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Irene’s Tripe & Butter Beans Curry

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Clean, wash and boil 2kg tripe until softened to your liking.
Fry 1 onion in little oil with a teaspoon of jeera seeds,
1 star anise,
1/4 tsp hing (counteracts gassy foods) and
2 bay leaves.
Add 1 tsp tumeric,
2 tsp dhania jeera powder,
2 tsp ginger and garlic paste,
2 tbs bombay masala,
2 tbs chilli powder and braise for +- 5 mins.
Add 1 chopped tomato, tripe, curry leaves, mix well with spices and cook on medium heat for +- 15 mins.
Add 2 cans of butter beans, 1 stock cube of your choice and cook on medium heat for +-15mins.
Add water, a little at a time when necessary and depending on how much gravy you like. Season to taste and sprinkle with a tsp garam masala.
Serve with rice, fresh crusty bread, in bunny chows or roti!

Prepared, tried and tested by: Irene Dasari

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