Tripe (bhuri) is a popular and tasty dish for many, especially those who like hot, spicy home-style cooking. Cooked properly, it becomes soft, flavourful and fragrant.

Many people think it is difficult or time-consuming to cook. In fact, with a few simple steps and the right spices, restaurant-style tripe is easy to make at home.

First clean the beef tripe thoroughly and wash it. Heat oil in a pan and lightly fry onion and ginger-garlic paste over medium heat. Add a little water, stir, then add all the ground spices and salt one by one and mix. Stir well, cover and let it cook on low heat for a while.

Once the spices are well cooked, add the cleaned tripe and stir-fry for five to six minutes, stirring repeatedly. Then add about two cups of water, cover and cook on low heat. Lift the lid now and then and stir so it does not stick to the bottom. When the water reduces, sprinkle in roasted cumin powder and a little garam masala and mix well.

If you want to keep a little gravy, add some hot water at this point, then raise the heat a little for five minutes and stir continuously. If you want it completely dry, lower the heat and fry for another seven to eight minutes, when the tripe will start to darken.

Finally take it off the heat and serve the tripe bhuna hot. It goes very well with rice, roti or paratha.

Source: Jagonews24. First published in Bengali on The Agro News.