2 hours cooking time
1 hour preparation time
Serves 6 – 8
Ingredients
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

Method
- 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.
- Cover the beans with water and let them soak for an hour as well.
- 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.
- 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.
- 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.
- Drain the beans and stir them into the tripe in the saucepan. Simmer for another 10 minutes before serving hot with fresh coriander.