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5.0 from 3 votes

Baabath

Baabath curry is a delicious traditional Sri Lankan tripe curry, prepared with coconut, lemongrass and various fragrant spices.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian , Sri Lankan

Ingredients

  • 2 lb honeycomb tripe
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • 3 curry leaves
  • 2 teaspoons coriander seeds
  • 2 teaspoons chili powder
  • 1 teaspoon ginger powder
  • 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

    Cup of Yum
  1. Soak the tripe in cold water for 5 minutes.
  2. Wash well by changing the water several times.
  3. Cut into 2-inch (5 cm) squares and blanch for 2 minutes in a large amount of boiling water over a high heat.
  4. Drain well and dry.
  5. In a dry frying pan, roast the coriander seeds, stirring constantly, until they are fragrant and darker in color.
  6. Roast cumin seeds the same way.
  7. Using a mortar, crush the coriander and cumin seeds until they are ground.
  8. In a large Dutch oven, preferably cast iron, sauté the onion and tripe for a few minutes.
  9. Add all other ingredients except half of the coconut milk. Stir well and bring to a boil.
  10. Cover and simmer over medium heat for 1 hour or until tripe is tender.
  11. Stir in reserved coconut milk and simmer uncovered for 5 minutes, stirring regularly.