Baabath
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Asian, Sri Lankan
Baabath
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Baabath curry is a delicious traditional Sri Lankan tripe curry, prepared with coconut, lemongrass and various fragrant spices.
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Ingredients
- 2 lb honeycomb tripe
- 2 teaspoons cumin seeds
- 1 teaspoon Turmeric ground
- 3 curry leaves
- 2 teaspoons coriander seeds
- 2 teaspoons chili powder
- 1 teaspoon ground ginger
- 1 pandanus leaf
- 4 whole cloves
- 2 tems lemongrass , crushed
- 6 cloves cardamom
- 1 tick cinnamon
- 1 large onion , finely chopped
- 3 cloves garlic , chopped
- 1 (2-inch) piece ginger , finely chopped
- 1 teaspoon salt
- 2 cups coconut milk
- 1 lime , juiced
- 1 cup water (cold)
- 3 tablespoons vegetable oil
Equipment
- Dutch oven
Instructions
- Soak the tripe in cold water for 5 minutes.
- Wash well by changing the water several times.
- Cut into 2-inch (5 cm) squares and blanch for 2 minutes in a large amount of boiling water over a high heat.
- Drain well and dry.
- In a dry frying pan, roast the coriander seeds, stirring constantly, until they are fragrant and darker in color.
- Roast cumin seeds the same way.
- Using a mortar, crush the coriander and cumin seeds until they are ground.
- In a large Dutch oven, preferably cast iron, sauté the onion and tripe for a few minutes.
- Add all other ingredients except half of the coconut milk. Stir well and bring to a boil.
- Cover and simmer over medium heat for 1 hour or until tripe is tender.
- Stir in reserved coconut milk and simmer uncovered for 5 minutes, stirring regularly.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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