Boti, Sheep's intestines

Recipe by
Total Time:
4 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 - Boti, intestines and stomach.
  • 2 - coconuts, scraped
  • 3 tbsp - ghee
  • 1 tbsp - cumin seeds
  • 1 tsp - pepper corns
  • 15 - chillies
  • 1 tbsp - coriander
  • 1 - onion
  • 1 piece - ginger
  • 1 flake - garlic
  • 3 - chillies
  • 1 piece - turmeric
  • 2 cups - channa dal
  • 1 tbsp - cooking oil
  • 1 - onion, sliced
  • 2 tbsp - vinegar
  • Salt to taste

How to Make Boti, Sheep's intestines

  • Slit the intestines lengthwise, clean well, and cut into small pieces.
  • Cut open the stomach of the goat and empty it.
  • Apply chunam (lime powder) all over and keep aside for five minutes, or dip it in boiling water for two minutes.
  • With the back of the knife, scrape the stomach lining and wash it till it is white.
  • Cut it into small pieces and wash it well again along with the intestine pieces.
  • Use scrapings from one coconut to extract thick and thin milk.
  • The second coconut, and keep aside for grinding masala.
  • With the thin milk of the first coconut, cook the tripe and the stomach on low fire - around 2-3 hours.
  • Heat a little ghee and fry jeera, pepper, chillies, 1 sliced onion, coriander.
  • Remove the ingredients and grind them with ginger, garlic and turmeric with the other scraped coconut into a fine paste.
  • Add gram dal to the boiled tripe and continue boiling till the dal is cooked.
  • Add ground masala and cook for half an hour more.
  • Temper with ghee and one sliced onion. (Add the fried onion to the boiling trip).
  • Lastly, add the thick coconut milk, vinegar and salt to taste.
  • Recipe Courtesy: Mangalorean Recipes