Curry Tripe & Bean
In Jamaica we use every parts of the animal, the tripe takes a little work to get cleaned. After you get past the cleaning, it is a tasty dish whether curried brown stew or in soup.
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Ingredients
2 lbs. Goat tripe
2 tbsp. curry powder
1 tbsp. onion powder
1 tsp. salt
1 tsp. black pepper
1 tbsp.. dry jerk seasoning
2 tbsp. green seasoning blend (onion, green onion, garlic, pepper, thyme)
1 tbsp. fresh garlic
few pimento seeds
oil
2 tbsp. curry powder ( for toasting)
1 can butter bean
scotch bonnet pepper ( optional)
Directions
- Clean tripe thoroughly with vinegar, lime and water.
- season cleaned, well drained tripe with powdered seasoning, green seasoning blend, garlic and pimento seed. let meat marinate for a few hours or overnight in the refrigerator preferably.
- heat oil and add in 2 tbsp. curry powder. toast the curry powder for about 1 min on medium heat, try not to burn the curry or your meat will taste burnt.
- Add in the seasoned meat and sauté until meat is completely coated in the toasted curry.
- Add enough water to cover the the tripe ( hot water preferably) cover and let the meat simmer for about 1 hour and a half, checking periodically to see when more water is needed.
- When tripe is tender and liquid is reduced, add in a can of butter bean and simmer for another 10 mins. serve with rice or your favorite side.