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Carri tripes gros pois (tripe recipe from Mauritius) back | home | print

Carri tripes gros pois (tripe recipe from Mauritius)


1 kg honeycomb tripe
0.5 kg lima beans
0.5 kg canned chopped tomatoes
1 onion, chopped
4 tablespoons curry powder
4 tablespoons chopped coriander leaves
7 carri poulet leaves
4 cloves
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
olive oil


Soak lima beans in cold water for 30 minutes. Cut tripe into bite sizes. Strain soaking water from lima beans. Put lima beans and tripe pieces with 1 liter of water and cloves in a casserole pan. Bring to boil and simmer until the lima beans and the tripe pieces are thoroughly cooked and tender. Remove pan from the heat and put aside. In another casserole pan heat 2 tablespoons of olive oil. Add chopped onions, garlic, ginger and cook until the onions are soft and transparent. Add chopped tomatoes, carri poulet leaves and half of the chopped coriander leaves. Stir well together and allow to simmer until ingredients are well blended and a creamy consistency is obtained. Add curry powder to sauce and mix well together. Simmer for five minutes. Add the lima beans, tripes and cooking water into curry mixture. Allow to simmer for 30 minutes. Stir regularly to mix well and to prevent burning at bottom of pan. Cook until the desired consistency is reached. You may add some hot water to reach your preferred sauce consistency. Add salt to taste. Remove from heat and pour into warm serving plate. Sprinkle with remaining chopped coriander leaves. Serve on hot basmati rice. Accompany with tomato chutney.