Ingredients:

• 1 – Boti, intestines and stomach.
• 2 – coconuts, scraped
• 3 tbsp – Ghee
• 1 tbsp – Cumin seeds
• 1 tsp – pepper Corns
• 15 – chillies
• 1 tbsp – coriander
• 1 – Onion
• 1 piece – Ginger
• 1 flake – Garlic
• 3 – chillies
• 1 piece – Turmeric
• 2 cups – Channa dal
• 1 tbsp – cooking oil
• 1 – onion, sliced
• 2 tbsp – Vinegar
• Salt to taste

Method:

1. Slit the intestines lengthwise, clean well, and cut into small pieces.
2. Cut open the stomach of the goat and empty it.
3. Apply chunam (lime powder) all over and keep aside for five minutes, or dip it in boiling water for two minutes.
4. With the back of the knife, scrape the stomach lining and wash it till it is white.
5. Cut it into small pieces and wash it well again along with the intestine pieces.
6. Use scrapings from one coconut to extract thick and thin milk.
7. The second coconut, and keep aside for grinding masala.
8. With the thin milk of the first coconut, cook the tripe and the stomach on low fire – around 2-3 hours.
9. Heat a little ghee and fry jeera, pepper, chillies, 1 sliced onion, coriander.
10. Remove the ingredients and grind them with ginger, garlic and turmeric with the other scraped coconut into a fine paste.
11. Add gram dal to the boiled tripe and continue boiling till the dal is cooked.
12. Add ground masala and cook for half an hour more.
13. Temper with ghee and one sliced onion. (Add the fried onion to the boiling trip).
14. Lastly, add the thick coconut milk, vinegar and salt to taste.
15. Recipe Courtesy: Mangalorean Recipes