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Carri Tripes Gros Pois (Butter Bean and Tripe Curry)
Carri Tripes Gros Pois (Butter Bean and Tripe Curry) is a traditional Mauritian recipe for a classic dish of butter beans and cow's stomach (tripe) cooked in a tomato-based sauce flavoured with curry spices. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Butter Bean and Tripe Curry (Carri Tripes Gros Pois).
prep time
20 minutes
cook time
105 minutes
Total Time:
125 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesVegetable RecipesMauritius Recipes
This is a traditional Mauritian curry, typically made cheaply with butter beans and tripe. You can substitute meat for the tripe and you can omit the meat completely to make a butter bean curry.
Ingredients:
375g butter (Lima) beans
1kg beef stomach, cut into bite-sized strips
1/4 tsp baking soda
4 tbsp
curry powder
4 tbsp
coriander leaves, finely chopped
7
curry leaves (or bayleaves)
4
cloves
400g canned, chopped, tomatoes
salt and black pepper, to taste
1 medium onion, chopped
1 tsp grated
ginger
1 tsp crushed garlic
Method:
Soak the butter beans in cold water for 30 minutes, drain the beans then place in a large pot along with the tripe, 1l water and baking soda. Bring to a boil, reduce to a simmer, cover and cook until the beans and tripe are cooked through and completely tender (about 70 minutes).
In a metal casserole, add 2 tbsp oil and use this to fry the onions, garlic and ginger. Continue cooking until the onions are soft and translucent. Add the tomatoes, curry leaves and half the chopped coriander leaves. Stir to mix together then allow to simmer for five minutes until the ingredients are well blended. Drain the beans and tripe and add to the pot. Mix well and allow to simmer for 30 minutes, stirring regularly.
Remove from the heat, pour into a serving bowl and sprinkle with the remaining chopped coriander. Serve over hot basmati rice.
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