Pressure cook with sufficient water with salt and turmeric for 30 - 45 mins.
Cut the tripe into small pieces.
Drain and keep the stock aside.
Heat the oil in a vessel when oil is hot.
Add whole spices, minced onions, green chillies and curry leaves.
Fry till the onions are golden brown.
Add the tomatoes and continue to fry till soft and mushy.
Add ginger and garlic paste and continue to fry till oil separates.
Add all the masala powders, mix well and continue to fry, adding a little stock so that nothing burns.
Fry till oil comes to the surface.
Add the remaining stock, tripe pieces and boiled potatoes. Mix well.
Cover and cook on simmer till the gravy is thickened.
Remove from heat and add lime Juice.
Garnish with finely chopped coriander leaves and lemon juice.
Serve hot with rice, dosas, idlis, appam, chapattis, puris or bread.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.