Turn up the heat in your kitchen with this spicy recipe for Trip Curry

OCTOBER 2, 2017

For the past 125 years, Hart cookware has been providing South Africans with high quality, affordable cookware. In celebration of this incredible milestone, Hart has partnered with renowned local chef and author, Dorah Sitole, to create a unique recipe book with 125 food ideas, including some submitted by Hart’s loyal customers.

Here is a sample of what you can expect to find in the cook book:

Tripe Curry

Prep Time: 15 minutes
Cooking Time: 3 hours
Serves: 4

500 g ox or mutton tripe
4 cups water (1 l)
3 tbsp oil (45 ml)
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 green pepper, diced
¼ cup curry paste (65 ml)
1 tsp turmeric (5 ml)
2 potatoes, peeled and diced
2 carrots, peeled and diced
2 can diced tomatoes (410 g)
Salt and cayenne pepper, to taste


Clean tripe thoroughly and cut into small pieces. In a large saucepan, add tripe and water; cook until soft (2 hours for mutton; hours for ox). Remove tripe from pan and keep warm. Keep tripe stock aside. In the same pan, heat oil and fry onions, garlic and green pepper until soft. Add curry paste and turmeric; cook for 2 minutes. Add potatoes and carrots, and cook for 10 minutes. Mix in cooked tripe, stir-fry for 5 minutes. Add ½ cup of tripe stock. Add tomatoes, salt and cayenne pepper; simmer over gentle heat for 20 minutes or until vegies are cooked. Serve over samp and beans, or over pap.


Rinse the tripe thoroughly; gritty tripe can be very unpleasant to eat.

Photos provided by Elsa Young, recipes from Dorah Sitole and Mokgadi Itsweng for the styling

Contact Franchisee Anne Udemans
Winelands West contact number 078 612 4612
Winelands West email address anne@homefoodandtravel.co.za