Ingredients
1.5kg tripe, washed very well
2 tsps sea salt
2 tbsps sunflower oil
2 large onions, finely chopped
2 garlic cloves, finely chopped
2.5cm piece of ginger, peeled and finely chopped
1 tsp ground turmeric
1 tbsp mild korma curry powder
1 tsp ground coriander
2 tsps ground cumin
2 tsps garam masala
4 tbsps tomato purée
4 tbsps tamarind paste
1 bay leaf

Method

Cut and put the washed tripe in a large saucepan. Cover with cold water and add the salt.

Place over a medium-high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes. Drain well, reserving four tablespoons of the cooking liquid.

Put the oil, onion, garlic and ginger in a saucepan that is large enough to eventually take the tripe.

Place over a medium heat and fry until lightly golden, stirring occasionally. Reduce the heat to low.

Add the spices, tomato purée, tamarind and bay leaf and simmer for seven minutes.

Stir in the reserved cooking water and add the tripe. Simmer for 45 minutes on a very low heat, stirring occasionally. Season to taste.

Serve very hot with plain rice.

Anton Dougall is an Expert on Maltese food.