Ingredients

• 1 kg - tripe
• 4 to 6 - cloves
• 1 - cinnamon stick
• 3 - large onions finely minced
• 4 to 6 - green chillies finely sliced
• 4 - tomatoes chopped
• A sprig of curry leaves
• Salt to taste
• 1 tbsp - ginger and garlic paste
• 2 tbsp - chilli powder
• 1 tsp - turmeric powder
• 1 tsp - cumin powder
• 1 tsp - pepper powder
• 1 tsp - saunf
• 2 - lemons
• 3 to 4 tbsp - finely chopped coriander leaves

How to Make Tripe boti fry

• Clean and wash the tripe well.
• 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.