Skaapafval (tripe) is not a dish for every person’s taste. However, if it does appeal to you, here is a very nice recipe. Always make sure that the meat is cleaned very well. Serve with rice, samp, or mealie-rice. You may add cuts like mutton neck or stew and adjust the quantities of your spices and water accordingly.
Curry Skaapafval (Tripe)
Curry Skaapafval recipe
Ingredients
- 2 liters water
- 100 ml white vinegar
- 1 sheep head well cleaned
- 1 sheep belly well cleaned
- extra water
- 2 onions roughly chopped
- 2 onions chopped in medium wedges
- 3 bay leaves
- 30 ml cooking oil
- salt and pepper to taste
- 30 ml turmeric
- 30 ml curry powder
- 65 ml white vinegar
- 65 ml brown sugar
- 10 ml aniseeds crushed
- 5-10 ml dried chili flakes optional
- 65 ml coriander leaves or parsley chopped
- 4 potatoes chopped in large chunks
Instructions
- Cut the sheep belly in large pieces.
- Soak the head and belly in 2l water with 100ml vinegar for 2 hours.
- Rinse and put in a large pot with the roughly chopped onions.
- Cover with cold water. Start boiling on high setting.
- Add salt, pepper and bay leaves.
- Remove foam that forms on the water, reduce heat.
- Boil for 2 hours, or until it starts to get tender.
- Remove loose, small bones along with the skull and cheekbones.
- Cut the skin and cheeks in smaller pieces and put back into the pot.
- Heat oil in a pan and fry onion wedges until brown.
- Add turmeric, curry and aniseed.
- Fry for another minute and add chilli, vinegar and sugar.
- Stir well and pour curry mix over the meat in the pot.
- Add potatoes and cook for another 30 to 60 minutes until tender.
- Add coriander or parsley.
- If necessary, thicken the gravy with some flour mixed with water into a thick paste.
Tried this recipe?Let us know how it was!
