- 500g of butter beans
- 350g of minced beef tripe
- 1 coarsely chopped tomatoes
- 1 onion chopped
- 1 clove minced garlic
- 1 piece of chopped ginger
- Half a bunch chopped coriander
- 2 tablespoons of curry powder
- 1 tablespoon of turmeric
To start soak the butter beans in water at room temperature for 3 hours. After that remove all the water and rinse the butter beans. Put the butter beans and minced tripe in a pressure cooker with a teaspoon of salt and water twice the amount compared to the butter beans. Cook for 25 minutes and reserve.
Heat a pot with 2 tablespoons of oil and fry half of the minced onions. Meanwhile in a bowl mix the curry, turmeric, remaining onions, tomatoes, garlic and chopped ginger and a glass of water. Add the curry paste to the pot and saute for 2-3 minutes.
Add the cooked butter beans and tripe in the curry sauce and 2 glass of the butter beans cooking water. Mix and add salt if needed. Simmer over low heat for 30 minutes it’s ready. Sprinkle with coriander and leave covered until serving.
Serve with a white rice and a coconut chutney.