Baabath

Baabath

Ingredients

• 2 lb honeycomb tripe
• 2 teaspoons cumin seeds
• 1 teaspoon ground turmeric
• 3 leaves curry
• 2 teaspoons coriander seeds
• 2 teaspoons chili powder
• 1 teaspoon ginger powder
• 1 pandanus leaf
• 4 whole cloves
• 2 stems lemongrass , crushed
• 6 cloves cardamom
• 1 stick cinnamon
• 1 large onion , finely chopped
• 3 cloves garlic , chopped
• 1 (2-inch) piece ginger , finely chopped
• 1 teaspoon salt
• 2 cups coconut milk
• Juice of a lime
• 1 cup water (cold)
• 3 tablespoons vegetable oil

 

Instructions

1. Soak the tripe in cold water for 5 minutes.
2. Wash well by changing the water several times.
3. Cut into 2-inch 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.