2 hours cooking time

1 hour preparation time

Serves 6 – 8


8 pork or mutton tripe and trotters
300 g speckled beans (sugar beans)
25 ml (5 tbsp) white vinegar
5 ml (1 tsp) sugar
2 whole cloves
5 ml (1 tsp) ground coriander

5 ml (1 tsp) ground allspice
1 onion, finely chopped
20 ml (4 tsp) mild curry powder
10 ml (2 tsp) turmeric
1 handful of fresh coriander leaves, chopped


  1. Place the tripe and trotters in a large mixing bowl. Cover with salt water and soak for an hour. Remove and rinse under fresh water.
  2. Cover the beans with water and let them soak for an hour as well.
  3. Drain the beans and transfer them to a large saucepan. Cover with fresh water and boil for 45 minutes over low heat until tender. Allow the beans to cool in the water.
  4. Meanwhile, place the tripe in a separate saucepan and cover with fresh water. Boil over medium heat until tender – approximately 1 hour. Chop or cut the tripe into smaller pieces and return it to the liquid in the saucepan.
  5. Add the rest of the ingredients, except for the coriander leaves and beans. Stir through and simmer for a further 45 minutes over medium heat.
  6. Drain the beans and stir them into the tripe in the saucepan. Simmer for another 10 minutes before serving hot with fresh coriander.