Skaapafval in n Baksakkie

Een Skaap afval, +/- 1.5 kg

1 UI in ringe gesny

30 gram sout

5 gram knoffel peper of swart peper..

1 Eetlepel appelkooskonfyt.

2 teelepels kerrie peoier

1 teelepel borrie

2 eetlepels asyn

1 koppie water..

2 groot aartappels.....wat eers later ingesny word..

Meng die speserye en appelkoos konfyt saam met die water,

Pak nou die Afval, saam met 2 uie in ringe gesny... in n BAKSAKKIE, en gooi die sous daaroor..Knoop dit toe, en steek 2-3 gaatjies aan die bokant in die sakkie.

Plaas nou die sakkie met die afval in die "slowcooker" en kook stadig oornag. Maak die sakkie in die oggend oop, en sny nou 2 aartappels in blokkies en gooi dit in die sakkie, en druk dit onder die sous in, en kook dit op hoog vir nog 1 uur...

NOU is die afval MURG SAG....ek nou maak jy n potjie stampkoring 50% en rys 50% daarby en geniet...

En EERS as al die dolosse geval het....dan het jy hom gewen...

Vleisland

English

Tripe In An Oven Bag

1 Tripe +- 1.5 kg

1 big onion cut into slices

30 g salt

5 g garlig pepper or coarse black pepper

1 tbs apricot jam

2 ts curry powder

1 ts turmeric

1 tbs vinegar

1 cup water

2 big potatoes – cut and added later

Mix the spice and apricot jam with the water.

Put the tripe with the 2 onions cut in rings in an oven bag, pour over the sauce mixture and close with a tie (provided), pierce the bag with 2 or 3 vent holes at the top.

Put the bag in the slowcooker and cook overnight. Open the bag in the morning and add the potatoes (cut in cubes), make sure that the potatoes is coverd in the fluid.

Slowcook on high for another hour….

The tripe will be as soft as a baby’s bum…

You can serve with rice/wheat mixture (50% rice, 50% wheat)

You’re not done until all the “dolosse” is on the table….

Vleisland

#afval #lamb #offal #curry