Preparation Time : 35 minutes
Cooking Time : 40-45 minutes
Serving : 3-4 members
Description
I still remember asking my mom to make towel curry today .Don’t get confused as this is how I used to address goat tripe ( goats intestine ) as a little one . I guess the rough texture on top that resembles a towel made me call it so . My brother and myself used to fight over as who has to be served first and crazy we over ate , resulting in indigestion followed with getting sick . From then on I have never ever wanted to relish or have goat tripes . ( not sure what’s happened with my brother though ) In the recent hubby dear has started demanding for goats tripe to be prepared at home . Me not knowing head or tail of this dish from cleaning to recipe , felt totally lost . To add up to this hubby dear wanted it just like my mom makes it . Luckily had some one at home who knew to clean them to perfection . (I checked them more than three times once they were cleaned . ) went ahead with moms recipe which was quite easy actually . The cleaning part is the pains taking job here . The taste was spot on just like mom makes it and I was happy too as I got to add another authentic dish into my every day menu at home . Local authentic home fare is slowly loosing their place in the kitchens as preparing them is a tedious process but like me , I am sure each one of us relive our childhood every time we cook these sort of rustic dishes that never ever get out of style .
Ingredients
Ingredients | Quantity |
|---|---|
| Goat tripe / intestine | 1 full set washed and cleaned and chopped |
| Small onions | 1 hand full chopped |
| Garlic flakes | 10 big chopped |
| Salt | to taste |
| Coconut oil | 4 tablespoons |
| Curry leaves | 3 strands |
Ingredients to grind
Ingredients | Quantity |
|---|---|
| Black pepper powder | 6 tablespoon |
| Cumin seed powder | 1 tablespoon |
| Coriander powder | 3 tablespoons |
| Cinnamon | 1 inch stick |
| Cloves | 2 |
Method
- Grind all the ingredients together mentioned under the to grind column to a smooth paste using little water .
- Mix the ground paste with the cleaned goat tripe / intestine , chopped small onions and chopped garlic and place it in the pressure cooker along with 3 cups of water .
- Pressure cook in medium flame for around 6-8 whistles or until the goat tripe / intestine is cooked through . Once cooked , season with salt and mix well .
- Bring to boil and reduce the consistency of the gravy to required gravy consistency .( I like it to be semi thick gravy just enough to coat the tripes . ) Heat coconut oil in a heavy bottomed pan , add curry leaves .
- Once they splutter pour over the cooked goat tripes . Take a ladle full of the goat tripes and add it to the pan that the coconut oil was used to temper the curry leaves and toss around making sure the tripes suck in all the flavours of the coconut oil into them .
- Add it to the rest of the tripes in the pressure cooker and mix well . Taste and adjust seasoning ( salt + pepper ) . Serve hot with any thing and every thing .
