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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 1 - tripe
  • 1 cup - toor dal
  • 2 tbsp - ghee
  • 1 - onion
  • Salt to taste
  • 1 lemon-sized ball - tamarind
  • To grind:
  • 15 - chillies
  • 1 - onion
  • 2.5 tsp - coriander
  • 1 tsp - cumin seeds
  • 1 tsp - pepper corns
  • 1/2 tsp - turmeric powder
  • 1/2 - coconut

How to Make Boti

  • Slit the intestines, clean it well, and cut into small pieces.
  • Slit open the goat's stomach 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 well and wash it till it is white.
  • Cut it into small pieces and wash it well again together with the intestine pieces.
  • Scrape coconut, roast the masala to be ground and grind everything to a paste.
  • Cook the tripe for three hours.
  • Then add toor dal and cook till soft. Add tamarind water and salt to taste.
  • Prepare seasoning by heating the ghee and frying the sliced onion.
  • Add the cooked tripe and dal, ground masala, and water as needed to the tripe.
  • Recipe Courtesy: Mangalorean Recipes