Vietnamese style curried tripe

Story: Camping And Curries

Vietnamese style curried tripe - sheeps trotters
Vietnamese style curried tripe – sheep’s trotters


  • Curry powder
  • 8 Curry leaves
  • 2 Star Anise
  • 3 Dried red chili
  • 4 tablespoons Coriander seeds
  • 2 tablespoons Cumin seeds
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Fenugreek seeds
  • 1/2 teaspoon Whole cloves
  • 1 teaspoon Black peppercorns
  • 1 tablespoon Ground turmeric
  • 1 teaspoon Ground ginger
  • 1 teaspoon Nutmeg (grated)
  • 1/2 teaspoon Ground cinnamon

The Curry

  • 800 grams Honeycomb tripe (lamb)
  • 4 Sheep’s trotters, Cut into chunks
  • 1 Onions, Sliced
  • 1 liter Coconut milk
  • 500 milliliters Chicken stock
  • 2 tablespoons Fresh coriander
  • Salt and pepper for seasoning


The Curry Powder

  • Heat a dry frying pan over moderate heat.
  • Add the curry leaves, star anise, red chilies, coriander, cumin, mustard, fenugreek, cloves and pepper corns.
  • Roast for 1 to 2 minutes until the spices are fragment.
  • Shake the pan constantly to prevent the spices from burning.
  • Remove from heat and allow to cool.
  • When cooled, transfer the spices to a spice grinder and process into a fine powder.
  • Add the ground turmeric, ginger, nutmeg and cinnamon.
  • Mix throughly. Store in a glass jar with an airtight lid in a dark, cool place.
  • The curry powder will keep for at least 3 months.

The curry

  • Add the tripe and trotters and onions to a large enough pot and add the stock and 1/3 of the coconut milk.
  • Season with salt and pepper and cook over medium heat until the meat is tender, about 2 to 3 hours.
  • Alternatively the meat could  be cooked in an oven heated to 180℃.
  • Once the meat is soft, remove from the stock and set aside to cool. Slice the tripe into bite sized pieces.
  • Add about 200 ml of the coconut milk to a clean pot set over medium heat.
  • Add four tablespoons of the curry powder to the coconut milk and cook for about 10 minutes.
  • Stir the mixture to prevent the spices from catching and burning.
  • The mixture should start to thicken.
  • Add another 200 ml of coconut milk and continue stirring until the spices are cooked through and most of the liquid has evaporated again.
  • Add the tribe and trotters and stir to mix well.
  • Add the remaining coconut milk and cook for another 10 to 20 minutes depending on how thick you want your sauce to be.
  • Taste for seasoning and adjust if needed. Finish with fresh coriander and serve with steamed jasmine rice.

2 Comments Add yours

  1. bali tour says:

    Look amazing 🙂
    i would like to try it 😀

    1. Please do and let us know how it turned out for you.

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