The thought of tripe, takes me back to 1999 when my late mother visited us in Canada and prepared this dish. With an unforgettable taste reflecting in a perfect balance of flavour, the deliciousness lingers on in my mind even after more than 15 years. I remember relishing the tripe after a hard day at work. My mother too was amazed at how the pork stomach available at the supermarkets in Canada were well-cleaned, neatly packed and displayed for sale. Often, over our long distance telephone conversations or face-to-face when we were in India, she would talk about the clean booch (stomach) available in Canada.
In Goa, when they kill a pig, every part of the animal is consumed. Tripe is a traditional dish prepared with pork stomach and intestines. I have used only the stomach available here in Canada, which was washed well, parboiled, then diced into very small pieces and cooked in a spicy tangy gravy. Reheated for 2 to 3 days, which matures tenderizing the meat, resulting in an incredibly tasty and irresistible dish. Usually accompanied by sannas (white spongy rice cakes), pão or served with pulao. If you are brave enough to try tripe, you will absolutely love it.
In Goa, when they kill a pig, every part of the animal is consumed. Tripe is a traditional dish prepared with pork stomach and intestines. I have used only the stomach available here in Canada, which was washed well, parboiled, then diced into very small pieces and cooked in a spicy tangy gravy. Reheated for 2 to 3 days, which matures tenderizing the meat, resulting in an incredibly tasty and irresistible dish. Usually accompanied by sannas (white spongy rice cakes), pão or served with pulao. If you are brave enough to try tripe, you will absolutely love it.
Tripas à Goesa (Tripe)
(Serves 6 to 8)
Ingredients:
1.90 pounds (850 grams) pork stomach (2 were in a pack)
1 large onion (about 2 cups, sliced)
1/2 cup vinegar
3 bay leaves
1 bouillon cube (10 grams)
1/2 teaspoon sugar
3 cups of water (for gravy)
3 tablespoons oil
salt
Grind to a paste with 1 cup water
12 red dried Kashmiri chillies
10 whole black peppercorns
1 teaspoon cumin seeds
3 cinnamon sticks (2" each)
8 cloves
3 green cardamoms
6 large cloves of garlic
1-inch piece of ginger
1/2 teaspoon turmeric powder
Method:
Under running tap water, wash each pork stomach well, inside and out. Season with salt. Parboil the stomachs with enough water to cover adding bay leaves, for about 20 to 30 minutes on medium heat. Dice the cooked meat into small pieces, discarding the water and bay leaves.
Heat oil in a pan and saute onion till golden brown. Add the diced meat and fry for 2 to 3 minutes. Then stir in the ground paste and cook well. Rinse the blender jar with 3 cups of water and add to the pan along with vinegar, bouillon cube and sugar. Cover pan and simmer on medium flame until the gravy is thick, about 45 minutes to an hour. Stir occasionally and add salt.
Reheat the dish with addition of 1/2 to 1 cup water for the next two consecutive days. Simmer until gravy has reduced. The tripe will mature tenderizing the meat and tasting amazingly delicious.
(Note: When reheating, besides water no other seasonings were added.)
Serve hot with sannas, pão or pulao.
Note:
(Serves 6 to 8)
Ingredients:
1.90 pounds (850 grams) pork stomach (2 were in a pack)
1 large onion (about 2 cups, sliced)
1/2 cup vinegar
3 bay leaves
1 bouillon cube (10 grams)
1/2 teaspoon sugar
3 cups of water (for gravy)
3 tablespoons oil
salt
Grind to a paste with 1 cup water
12 red dried Kashmiri chillies
10 whole black peppercorns
1 teaspoon cumin seeds
3 cinnamon sticks (2" each)
8 cloves
3 green cardamoms
6 large cloves of garlic
1-inch piece of ginger
1/2 teaspoon turmeric powder
Method:
Under running tap water, wash each pork stomach well, inside and out. Season with salt. Parboil the stomachs with enough water to cover adding bay leaves, for about 20 to 30 minutes on medium heat. Dice the cooked meat into small pieces, discarding the water and bay leaves.
Heat oil in a pan and saute onion till golden brown. Add the diced meat and fry for 2 to 3 minutes. Then stir in the ground paste and cook well. Rinse the blender jar with 3 cups of water and add to the pan along with vinegar, bouillon cube and sugar. Cover pan and simmer on medium flame until the gravy is thick, about 45 minutes to an hour. Stir occasionally and add salt.
Reheat the dish with addition of 1/2 to 1 cup water for the next two consecutive days. Simmer until gravy has reduced. The tripe will mature tenderizing the meat and tasting amazingly delicious.
(Note: When reheating, besides water no other seasonings were added.)
Serve hot with sannas, pão or pulao.
Note:
- Taste for salt, spice, sourness and adjust as desired.
- No tamarind water is used but if you do, then reduce the amount of vinegar.
- For extra heat, you could include two slit green chillies though none were added.
- If you have access to intestines, then use them with only 1 stomach, weight of both about 1.90 pounds (850 grams).