750g cleaned tripe, cut into pieces
2 carrots, chopped
1 onion, roughly chopped
salt and pepper
water to cover
30ml olive oil
1 onion, chopped
10ml chopped garlic
5ml cumin seeds
1 red pepper, sliced
1 yellow pepper, sliced
45ml tomato paste
15ml harissa paste
500ml chicken stock
400g can of chickpeas, drained and rinsed
60ml chopped coriander
Put the tripe, carrots, onion and seasoning in a pot and cover with water. Cover pot and simmer for 2-3 hours until very tenderor cook in a pressure cooker for 45 minutes. When done remove from the heat and drain the tripe.
Heat the oil in a pot and fry the onion until soft. Add the garlic and cook for a few seconds.
Add the spices and fry until fragrant. Add the peppers and cook for a minute. Stir in tomato and harissa paste and cook for a second.
Add the stock, chickpeas and tripe. Simmer for 30 minutes until sauce has thickened and vegetables are tender.
Adjust seasoning and stir in coriander before serving.
INDIAN SPICED LIVER
500g liver, cut into portion sizes
milk to cover
2 cloves of garlic
30ml chopped ginger
1 chilli, seeded and roughly chopped
3ml ground cardamom
250ml beef stock
125ml coconut milk
oil for frying
basmati rice for serving
Put the liver in a bowl and cover with milk. Set aside for 30 minutes then drain and pat dry with paper towel.
Put the onion and all the ingredients in the list, up to the water, in a mini-chopper and process to make a paste.
Heat the oil in a frying pan and add the paste, fry until fragrant. Add the stock and coconut milk and simmer for 5 minutes until slightly thickened.
Heat a little oil in a clean frying pan and fry the liver until nicely browned on both sides. Add to the sauce and simmer for 5 minutes.
Serve with basmati rice.
KIDNEYS WITH APPLE AND BRANDY
750g kidneys, cleaned and sliced
1 apple, cored and sliced
Sprinkle the kidneys with salt and set aside for 30 minutes. Rinse and dry the kidneys well with paper towel.
Heat the butter in a frying pan and fry the apple slices for a minute. Add the honey and cook until just soft. Remove and set aside.
Add the oil to the pan and fry the onion until soft. Add the kidneys and fry until lightly browned.
Add the brandy and flambé if you want to.
Add the cream and return the apple slices.
Season well, sprinkle with parsley and serve with mashed potatoes or on toast.
LIVER WITH ONION GRAVY AND MASH
1 calf’s liver, cleaned
75ml brown gravy powder
45ml olive oil
3 onions, sliced
15ml brown sugar
salt and pepper to taste
Slice the liver horizontally at an angle into 4 slices and soak in milk.
Set aside for 30 minutes then drain and pat dry with paper towel. Add 20ml of the gravy powder to flour and dust each piece of liver in the seasoned flour. Heat half the oil in a hot pan and fry the liver until browned.
Remove from the pan, reduce the heat to medium and fry the onions in the remaining olive oil until browned. Add the gravy powder to the pan and stir in the water.
Season to taste and add the liver back to the pan and simmer another 3 minutes. Serve on creamy mash.
TONGUE WITH APRICOT AND RAISIN SAUCE
1 pickled ox tongue
1 carrot, roughly chopped
1 leek, roughly chopped
1 stalk of celery, chopped
375m apricot juice
45ml brown sugar
15ml lemon juice
30ml cornflour mixed with water
Place the tongue in a saucepan and cover with water. Bring to the boil and strain off the water. Repeat this once more. Return to the saucepan and add water to cover along with the vegetables.
Cover and simmer for 2-3 hours until tender. This can also be done in a pressure cooker for about 45 minutes.
Remove and cool slightly. Peel off the skin and discard. Slice and serve with the sauce.
SAUCE: Put the juice, raisins, sugar and lemon juice in a small saucepan and bring to the boil.
Add the cornflour and stir until the mixture boils and thickens.
Pour over the tongue and serve. -The Star