Tripe and butter bean curry

Recipe by: Clement Pedro 
Serves: 6 
Prep time: 10 minutes 
Cooking time: 30 minutes 

• 3 T canola oil
• 2 onions, thinly sliced
• 10 curry leaves
• salt, to taste
• 70 g Woolworths garlic, ginger, turmeric and chilli pot
• 150 g tub Woolworths masala fresh paste
• 1 kg Woolworths slow cooked ox tripe
• 2 x 400 g butter beans, drained

For the sambal:

• 1 red onion, thinly sliced
• 300 g cherry or rosa tomatoes, some halved and some quartered
• 1 T sugar
• ¾ cup brown or white spirit vinegar
• salt, to taste
• 10 g fresh coriander, roughly chopped
• Woolworths amagwinya, to serve

1. Heat oil in a pot or skillet set over a medium heat. Add onions, curry leaves and salt and cook until the onions soften and become translucent, taking on some colour but not browning too much.
2. Add garlic, ginger, turmeric and chilli, after about a minute the rawness of the garlic flavour should be cooked out.
3. Add the masala paste and stir the paste through the other ingredients. Cook for a minute while gently stirring, being careful to not burn the paste and aromatics.
4. Add just enough water to cover the ingredients and season lightly with salt, simmer until the water has reduced slightly before adding the prepared tripe and accompanying sauce.
5. Reduce the heat slightly and cook until the sauce reaches the desired thickness. Add the drained beans and cook for another 10 minutes to heat them, also allowing them to absorb the flavour of the curry. Taste and season if needed. 
   For the sambal, combine onions, tomatoes, sugar, vinegar and coriander, mixing until the sugar has dissolved.
   
   Serve the tripe and bean curry with the sambal, freshly chopped coriander and steamed rice, or Woolies amagwinya.