Hyderabadi Chakna
A hearty and robust stew from Hyderabad, featuring tender slow-cooked goat tripe in a rich, spicy, and tangy gravy. This authentic delicacy is a true taste of Nizami cuisine, perfect for adventurous food lovers.
For 4 servings
6 steps. 75 minutes total.
- 1
Step 1
- a.Clean and Prepare the Tripe (15-20 minutes)
- b.If not pre-cleaned, rub the goat tripe thoroughly with coarse salt and rinse well. Repeat this process 2-3 times.
- c.In a large pot, bring 8 cups of water to a rolling boil. Add 0.5 tsp of turmeric powder.
- d.Add the cleaned tripe to the boiling water and blanch for 10-15 minutes. This is crucial for removing any strong odors.
- e.Drain the tripe completely, rinse with cold water, and cut it into small, 1-inch bite-sized pieces.
- 2
Step 2
- a.Build the Masala Base (15 minutes)
- b.Heat oil in a pressure cooker over medium heat. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they release their aroma.
- c.Add the sliced onions and fry until they turn a deep golden brown, which should take about 10-12 minutes. Be patient, as this step builds the flavor base.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw smell disappears.
- e.Stir in the chopped tomatoes and cook until they break down completely and the oil begins to separate from the masala.
- 3
Step 3
- a.Sauté Spices and Tripe (8-10 minutes)
- b.Reduce the heat to low. Add the powdered spices: 0.5 tsp turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute to cook the spices without burning them.
- c.Add the prepared tripe pieces to the cooker. Increase the heat to medium and mix thoroughly, ensuring the tripe is well-coated with the masala.
- d.Sauté the tripe for 5-7 minutes, stirring occasionally, to let it absorb the flavors.
- 4
Step 4
- a.Pressure Cook to Tenderness (50-55 minutes)
- b.Pour in 4 cups of water and add salt. Stir everything well to combine.
- c.Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low.
- d.Continue to cook for about 45-50 minutes (or approximately 12-15 whistles). The tripe should be exceptionally tender.
- e.Turn off the heat and allow the pressure to release naturally. This can take about 10-15 minutes.
- 5
Step 5
- a.Thicken and Finish (8-10 minutes)
- b.Once the pressure has released, open the cooker. In a small bowl, whisk the sorghum flour (jowar ka atta) with 1/4 cup of water to create a smooth, lump-free slurry.
- c.Bring the curry back to a gentle simmer over medium heat.
- d.Slowly pour the slurry into the simmering curry, stirring continuously to prevent any lumps from forming.
- e.Add the tamarind pulp and garam masala. Mix well.
- f.Let the chakna simmer for another 5-7 minutes, allowing the gravy to thicken to a rich, stew-like consistency.
- 6
Step 6
- a.Garnish and Serve (2 minutes)
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Let the chakna rest for at least 10 minutes before serving for the flavors to meld.
- d.Serve hot with lemon wedges on the side, accompanied by naan, roti, or plain rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is cleaning the tripe. Do not skip the blanching process with turmeric, as it neutralizes odors.
- 2For an authentic Hyderabadi flavor, ensure the onions are fried to a deep golden brown, not just translucent.
- 3If you don't have sorghum flour, you can use a slurry of roasted chickpea flour (besan) as a thickener.
- 4The cooking time in the pressure cooker can vary depending on the quality and age of the goat. Check for tenderness and cook longer if needed.
- 5Chakna tastes even better the next day as the flavors have more time to infuse into the tripe.
Adapt it for your goals.
Meat Variation
You can use lamb tripe instead of goat tripe. The cooking time may need slight adjustment.
Added OffalAdded Offal
For a more complex dish, you can add other goat offal like liver (poti) and kidney (gurda). Add them in the last 10-15 minutes of pressure cooking as they cook faster than tripe.
Spice LevelSpice Level
To make it milder, reduce the amount of red chili powder and deseed the green chilies before adding them.
Why this is on our healthy list.
Excellent Source of Protein
Goat tripe is rich in high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Collagen
As a part of the stomach lining, tripe is a natural source of collagen and gelatin, which support joint health, skin elasticity, and gut integrity.
Packed with B Vitamins
Tripe provides a significant amount of B vitamins, especially Vitamin B12, which is crucial for nerve function, red blood cell formation, and energy metabolism.
Good Source of Minerals
It contains essential minerals like zinc and selenium, which play vital roles in boosting the immune system and protecting cells from damage.
Frequently asked questions
Hyderabadi Chakna is a traditional, spicy stew made from goat tripe (the stomach lining) cooked in a rich gravy of onions, tomatoes, and a blend of aromatic spices. It's a celebrated delicacy in Hyderabadi cuisine.