Aattu Kudal Fry

Ingredients

• - 500g cleaned goat intestines
• - 3 tbsp sesame oil
• - 3 shallots
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 2 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 tsp fennel seeds
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare tripe: Wash 500g aattu kudal (goat tripe / intestines) thoroughly under running water multiple times. Blanch in boiling water 5 minutes. Drain and rinse well. Cut into 3-cm pieces.
2. Pressure cook tripe: Add cleaned tripe to pressure cooker with 2 cups water, 1 tbsp ginger-garlic paste, 1 tsp turmeric and salt. Cook for 10-12 whistles until very tender. Drain and save stock.
3. Make coarse masala: Grind 1 tsp peppercorns, 1 tsp fennel seeds, 5 garlic cloves and 2 dried red chillies to a coarse paste.
4. Fry shallots: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.
5. Add coarse masala: Add the ground garlic-pepper paste. Fry on medium heat 5 minutes until fragrant.
6. Add ginger-garlic and spice powders: Add 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder and 1 tsp coriander powder. Fry 3 minutes.
7. Add cooked tripe: Add the pressure-cooked tripe pieces. Toss on high heat 8-10 minutes.
8. Add stock: Add 3-4 tbsp of the saved tripe cooking stock. Toss and cook until dry.
9. Add curry leaves and sesame oil: Add a large sprig of curry leaves and 1 tsp sesame oil. Fry on high heat 2-3 minutes until completely dry.
10. Serve: Adjust salt. Aattu kudal fry should be dark and completely dry. Serve with steamed rice or parotta.