Mauritian Butter Bean and Tribe Curry (Carri Tripes Gros Pois)

Ingredients:

375 g butter (Lima) beans

1 kg beef stomach, cut into bite-sized strips

1/4 tsp baking soda

4 tbsp curry powder

4 tbsp coriander leaf, finely chopped

7 curry leaves (or bayleaves)

4 cloves

400 g canned, chopped, tomatoes

Salt and black pepper, to taste

1 medium onion, chopped

1 tsp grated ginger

1 tsp crushed garlic

Cooking Instructions:

Soak the butter beans in cold water for 30 minutes, drain the beans then place in a large pot along with the tripe, 1l water and baking soda. Bring to a boil, reduce to a simmer, cover and cook until the beans and tripe are cooked through and completely tender (about 70 minutes). In a metal casserole, add 2 tbsp oil and use this to fry the onions, garlic and ginger. Continue cooking until the onions are soft and translucent. Add the tomatoes, curry leaves and half the chopped coriander leaves. Stir to mix together then allow to simmer for five minutes until the ingredients are well blended. Drain the beans and tripe and add to the pot. Mix well and allow to simmer for 30 minutes, stirring regularly. Remove from the heat, pour into a serving bowl and sprinkle with the remaining chopped coriander. Serve over hot basmati rice.

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