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:

1. Slit the intestines, clean it well, and cut into small pieces.
2. Slit open the goat’s stomach 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 well and wash it till it is white.
5. Cut it into small pieces and wash it well again together with the intestine pieces.
6. Scrape coconut, roast the masala to be ground and grind everything to a paste.
7. Cook the tripe for three hours.
8. Then add toor dal and cook till soft. Add tamarind water and salt to taste.
9. Prepare seasoning by heating the ghee and frying the sliced onion.
10. Add the cooked tripe and dal, ground masala, and water as needed to the tripe.
11. Recipe Courtesy: Mangalorean Recipes