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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
Clean and Prepare the Tripe (15-20 minutes)
Build the Masala Base (15 minutes)
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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.
This hyderabadi recipe takes 120 minutes to prepare and yields 4 servings. At 341.96 calories per serving with 22.2g of protein, it's a advanced recipe perfect for lunch or dinner or appetizer.
Sauté Spices and Tripe (8-10 minutes)
Pressure Cook to Tenderness (50-55 minutes)
Thicken and Finish (8-10 minutes)
Garnish and Serve (2 minutes)
You can use lamb tripe instead of goat tripe. The cooking time may need slight adjustment.
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.
To make it milder, reduce the amount of red chili powder and deseed the green chilies before adding them.
Goat tripe is rich in high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
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.
Tripe provides a significant amount of B vitamins, especially Vitamin B12, which is crucial for nerve function, red blood cell formation, and energy metabolism.
It contains essential minerals like zinc and selenium, which play vital roles in boosting the immune system and protecting cells from damage.
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.
In moderation, it can be part of a healthy diet. Goat tripe is an excellent source of protein, collagen, and B vitamins. However, the dish can be high in fat and sodium depending on the amount of oil and salt used. It is best enjoyed as an occasional treat.
A typical serving of Hyderabadi Chakna (around 1.5 cups or 425g) contains approximately 350-450 calories. The exact number can vary based on the amount of oil used and the fat content of the tripe.
Thorough cleaning is key. Rubbing it with salt and rinsing multiple times, followed by blanching in turmeric water for 10-15 minutes, is the most effective way to neutralize any strong odors before cooking.
Yes, you can. Use a heavy-bottomed pot or Dutch oven. After sautéing the tripe with the masala, add water, bring to a boil, then cover and simmer on low heat for 2.5 to 3 hours, or until the tripe is completely tender. You may need to add more water during the slow-cooking process.
Chakna is traditionally served hot as an appetizer or main course. It pairs wonderfully with fresh naan, roti, or Hyderabadi-style square parathas. A squeeze of lemon just before eating enhances its tangy flavor.