By Shireen Jamooji
October 11, 2023
Offal doesn't always get a fair chance in Indian cuisine, but there are many communities that celebrate every part of the animal. This dish, eaten by East Indian communities in Maharashtra is made with tripe or intestines, stewed in their signature bottle masala.
500 gms goat tripe or vajri 4 tablespoons rice flour (for cleaning) 500g black eyed beans soaked overnight ½ a dried coconut 3 onions 2 green chillies 100 gms garlic 50 gms ginger 2 tbsp oil or ghee 2 tbsp bottle masala 1 tbsp salt 3 potatoes, boiled ½ tbsp tamarind pulp
Clean the tripe by using 4 tablespoons of rice flour to remove impurities then cut it into bite-sized pieces.
Boil the potatoes, then chop them in half, and set them aside. Then grind half a dried coconut into a paste.
Roast the onions and green chillies over an open flame and grind them into a paste with the garlic.
Heat 2 tablespoons of oil or ghee in a pot and add the coconut paste and other ingredients. Fry them for 3 minutes over low heat.
Add the bottle masala and salt to the mixture and fry for 7 more minutes over low heat.
Introduce the tripe and the chopped boiled potatoes. Cook for 10 minutes over medium heat, stirring occasionally.
Finally, add the soaked black-eyed peas and, if desired half a tablespoon of tamarind pulp.
Allow the stew to boil for another 15 to 20 minutes until it develops an appetising aroma. Stir occasionally until the tripe is tender and then serve hot with rice or roti.