PREP TIME: 3.5 Hours


  • 1 kg Tripe, cleaned & cut in cubes
  • 2 Tablespoons of Cooking Oil
  • 1 Chopped Onion
  • 1 Chopped Green Pepper
  • 1 Tablespoon of Rajah Medium Curry Powder
  • 1 Teaspoon of Robertsons Barbecue Spice
  • 4 Tomatoes, peeled and chopped
  • 3 Potatoes, peeled and cubed
  • 1 Knorrox Mutton Stock Cube
  • 2 Tablespoons of tomato sauce
  • 2 Tablespoons of Knorr Soup


Place the cleaned tripe into a large pot and cover with water. Add a little salt, bring to the boil and then reduce the heat and allow to simmer for about 3 hours or until tender. Drain the water, but keep aside 1 cup of the boiling water.

Heat oil in another pot and fry the onion and green pepper until soft.

Add the Rajah Medium Curry Powder and Robertsons Barbecue Spice and fry to release the aroma and flavour.

Add the chopped tomatoes, potatoes, Knorrox Mutton Stock Cube, tomato sauce and the tripe together with 1 cup of the boiling water from the tripe.

Stir well and allow to simmer for 20 minutes or until the potatoes are tender.

Then mix the Knorr Mutton & Vegetable Soup with 4 tablespoons of water to make a smooth paste. Then add it to the soup and allow to simmer for 5 minutes stirring continuously until thickened.

Serve with pap or steamed bread.

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