|Tripe and trotters cleaned 1 Kg|
|10.00||g||Salt and Pepper|
|30.00||ml||MARVELLO Full Fat Margerine|
|2.00||pc||Onion, thinly sliced|
|1.00||pc||Assorted Peppers Sliced|
|30.00||g||ROBERTSONS Medium Rajah 6 X 800g|
|30.00||g||ROBERTSONS Jikelele Barbecue 6 x 1kg|
1.Rinse the tripe under cold water and cut into cubes. Place the tripe in a pot add the pepper and salt and cover the tripe with cold water and cook for 3 hours. Once cooked drain off the water and set aside.
2.Heat the oil or Marvello and fry the onions, pepper and Rajah curry powder for 8 minutes.
3.Mix together the Robertson’s jikelele and water and add to the onion mix.
4.Add the carrots, potatoes, tomato pronto and the chutney and allow to cook through for 30 minutes.
5.Add the cooked tripe to the mixture and allow too simmer for 10 minutes.
6.Remove from the heat and serve.