Curry of Salted Tripe with Coconut Milk-Kari Koko Pans Sale

This Curry of Salted Tripe with Coconut Milk-Kari Koko Pans Sale– cooked with aubergine, is a creamy fragrant curry that will excite your taste buds. The coconut milk adds smoothness and sweetness to the curry and the aubergine, with its fleshy texture, compliments the blandness of the meat. A perfect match.

What is tripe or pans?

Tripe or pans (Fr. panse) is the edible lining of the stomach of various farm-raised animals. Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular and for this dish we will be using beef tripe. Beef tripe is most often obtained from the first three of the four stomachs of beef cattle: rumen, reticulum, and omasum. The fourth stomach, the abomasum, is also used, but much less often. The rumen is the main part of the stomach of ruminants , with a lightly grooved exterior. It serves as a food reservoir and is smooth on the inside. It is known as flat, smooth, or blanket tripe; the reticulum is known as honeycomb or pocket tripe; and the omasum is known as book, Bible, or leaf tripe. In the recipe we have used  rumen and reticulum.

Tripe is a delicacy in many countries.

Although for many people tripe may not be very appetizing, it is however a delicacy in many countries. Andouille, the staple sausage of Cajun cooking, is often made from tripe. This mild-tasting meat product also finds its way into soup in countries as far-flung as Mexico, where it is called  ‘menudo’,  India (chakna), Portugal (dobrada), Poland (flaczki) and the Philippines (paklay). Tripe and onions is a common dish in England; and ‘ Tripes à la mode de Caen — in Normandy, is the most famous of the many tripe recipes from France. It is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of “La tripière d’or”  that organises a competition every year to elect the world’s best ‘tripes à la mode de Caen’ maker.

Tripe in Seychelles

In days gone by when nothing from an animal was wasted, tripe in Seychelles was a delicacy. It was and still is eaten after it has been salted. It has never been popular in its natural state.

PURCHASING TRIPE

Most tripe that you will purchase these days are cleaned and dressed. The tripe from a newly-slaughtered cow is yellowish (almost brownish and, in some cases, greenish) and bits of undigested food may still be attached to it.

If you’ve seen tripe in the market, you might have wondered why some are paler than others. It has nothing to do with the age or health of the animal from which it came. It has everything to do with whether it is dressed or not.

 A “dressed” tripe is pale, almost white, and it has been soaked in a chlorine solution to remove impurities. The process is called bleaching. Whether you have bleached or unbleached tripe, either way, tripe has to be rinsed and properly cleaned prior to cooking.

CLEANING AND PREPARING TRIPE

Preparing unbleached tripe

With fresh tripe, you need to remove any fat or extraneous membranes off of the back (or outside) of the stomach before carefully scrubbing and rinsing out any sand or debris from between the folds or lining of the tripe. Vinegar and salt are recommended to clean the fresh tripe, added with some intense scrubbing under running water. Repeat this process until there are no visible impurities. Then, scrape the entire surface of the tripe with a long sharp knife. Finally, rinse the tripe several times with water. You can then dip it in not-quite-boiling vinegar to remove any odour. 

Preparing bleached tripe

The bleached beef tripe is mostly free from grit and impurities. Some cooks recommend just rinsing.  Others suggest a 30 minute soak in lime juice or vinegar and salt before scrubbing and rinsing several more times under running water to remove the most of the bleach or chlorine that has been left behind. If not washed properly it can leave a nasty odour and that taste will permeate your cooked dish.

Salting your tripe

This recipe requires that you use salted. If you cannot access salted tripe, why not prepare your own. This process is quite simple.  Prepare your salt by adding some cracked black pepper and a pinch of cloves.

Place your tripe in a stainless-steel bowl and rub in your salt mixture into it and cover it with a glad wrap and leave it our at room temperature for one day to allow for quick curing, and then place in a fridge for a day or so.  Remove from the fridge and turn the tripe over in the bowl and then transfer into the fridge again for another day. Three days is enough for the tripe to cure. Your can now remove it from the bowl and marinade that has formed, pat dry, portion it  and place it in a freezer bag and freeze until needed.

COOKING TRIPE

Most recipes will call for cutting your tripe into equal sized strips or squares, and then simmering for 2-3 hours until tender. It is important to check your recipe halfway through cooking and occasionally in the latter half of cooking to determine when it’s tender and finished. Be careful, because  if you overcook your tripe it can  just melt away.

Texture and Taste of tripe.

Texture

Tripe is generally tough because of the high connective tissue content. It contains about 35 g of collagen per 100 g of protein. This is what gives it the  dense, chewy texture. It is for this reason that it requires prolonged, moist cooking to tenderize it.

Furthermore, tripe has very little gelatin and consequently pairs well with coconut milk and aubergine. The coconut milk adds smoothness and sweetness to the curry and the aubergine, with its fleshy texture, compliments its blandness.

Taste

Taste-wise, tripe is somewhat neutral but has a very subtle flavour of, perhaps, liver. This mild flavour profile actually works to its benefit, allowing it to easily take on the flavours of the other ingredients that it is cooked with. This makes it perfect for padding out sausages or using in stews with a rich stock. Its lack of distinct flavour makes it extremely versatile and is probably one of the reasons that it can be found in cuisines from around the world throughout history.

Please note that tripe can smell stronger while it is cooking, than how it will taste. Do not let that deter you.

Here is the recipe for Curry of Salted Tripe with Coconut Milk-Kari Koko Pans Sale

Did you make this recipe?

I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.

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