Ingredients

• 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