A traditional Sri Lankan tripe curry recipe has been shared, featuring a rich blend of spices and coconut milk. The dish uses 500g of cleaned beef tripe, cut into pieces, and cooked with lemongrass, ginger, garlic, tamarind paste, turmeric, cinnamon, and star anise.
The curry sauce is made by heating coconut oil and adding cardamom, garam masala, coriander, cayenne, cloves, curry leaves, pandan leaf, bay leaf, and sliced red onion. Brown sugar, ginger paste, green chilli, and coconut milk are then stirred in to create a fragrant base.
For serving, a fresh salad of shredded carrot, chopped red chilli, red onion, coriander, and white wine vinegar is recommended as a garnish. The curry pairs well with flaky paratha bread, making for a hearty meal.
