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A rustic and robust Maharashtrian delicacy made from tender goat tripe cooked in a spicy, aromatic onion-tomato gravy. This hearty curry is a true taste of traditional home-style cooking, best enjoyed with bhakri or rice.
Clean & Prepare Tripe
Pressure Cook Tripe
Prepare the Masala Base
A rustic and robust Maharashtrian delicacy made from tender goat tripe cooked in a spicy, aromatic onion-tomato gravy. This hearty curry is a true taste of traditional home-style cooking, best enjoyed with bhakri or rice.
This maharashtrian recipe takes 80 minutes to prepare and yields 4 servings. At 310.18 calories per serving with 22.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Garnish and Serve
Reduce the amount of water/stock in the final simmer to create a semi-dry masala that coats the tripe pieces.
Add 1/4 cup of fresh grated coconut or 2-3 tablespoons of coconut paste along with the tomatoes for a richer, coastal-style gravy.
Add one cubed potato along with the tripe in the pressure cooker for a more filling curry.
Goat tripe provides high-quality protein, which is vital for building and repairing tissues, muscle maintenance, and overall body function.
It is an exceptional source of Vitamin B12, crucial for maintaining healthy nerve cells, producing DNA, and preventing anemia.
Contains essential minerals like zinc and selenium, which play a key role in supporting a healthy immune system and protecting cells from damage.
The blend of traditional spices like turmeric, ginger, and coriander contains compounds that can aid digestion and possess anti-inflammatory properties.
Vajdi, also known as Boti or goat tripe, is the edible stomach lining of a goat. It's a popular ingredient in many regional Indian cuisines, prized for its unique texture.
In moderation, it can be. Goat tripe is a great source of protein, vitamin B12, and minerals like zinc. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet.
One serving (approximately 1 cup) contains around 350-450 calories, depending on the amount of oil used and the fat content of the tripe.
The key is thorough cleaning. Blanching it in water with turmeric, salt, and a splash of vinegar or lemon juice before pressure cooking can significantly reduce the strong odor.
Yes, but it will take much longer. You can slow-cook the tripe in a covered pot on the stovetop for 1.5 to 2 hours, or until it is completely tender, before adding it to the masala.
It pairs traditionally with Maharashtrian breads like Jowar Bhakri (sorghum flatbread) or Bajra Bhakri. It also goes well with chapati, roti, or plain steamed rice.
This recipe goes great with these complete meals
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