Ingredients:
• 1 – tripe
• 1 cup – Toor Dal
• 2 tbsp – Ghee
• 1 – Onion
• Salt to taste
• 1 lemon-sized ball – Tamarind
• To grind:
• 15 – chillies
• 1 – Onion
• 2.5 tsp – coriander
• 1 tsp – Cumin seeds
• 1 tsp – pepper Corns
• 1/2 tsp – Turmeric powder
• 1/2 – Coconut
Method:
- Slit the intestines, clean it well, and cut into small pieces.
- Slit open the goat’s stomach and empty it.
- Apply chunam (lime powder) all over and keep aside for five minutes, or dip it in boiling water for two minutes.
- With the back of the knife, scrape the stomach well and wash it till it is white.
- Cut it into small pieces and wash it well again together with the intestine pieces.
- Scrape coconut, roast the masala to be ground and grind everything to a paste.
- Cook the tripe for three hours.
- Then add toor dal and cook till soft. Add tamarind water and salt to taste.
- Prepare seasoning by heating the ghee and frying the sliced onion.
- Add the cooked tripe and dal, ground masala, and water as needed to the tripe.
- Recipe Courtesy: Mangalorean Recipes