South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0056
Printed 03 November 2026
Beef
Dinner
Lunch
One-Pot
Curried Tripe and Trotters (Kerrie Pens en Pootjies)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 1kg beef tripe (pens), cleaned and cut into strips
- 4-6 beef or lamb trotters (pootjies), cleaned and chopped into pieces
- 30ml (2 tbsp) oil
- 2 large onions, finely chopped
- 3-4 cloves garlic, crushed
- 15ml (1 tbsp) grated fresh ginger
- 30-45ml (2-3 tbsp) medium to hot curry powder (adjust to taste)
- 5ml (1 tsp) turmeric
- 1 can (410g) chopped tomatoes
- 2-3 medium potatoes, peeled and cut into large cubes
- 500ml (2 cups) beef stock or water
- Salt and freshly ground black pepper to taste
- Fresh coriander, chopped (for garnish)
About This Recipe
A very traditional and hearty South African stew made with tripe (pens) and trotters (pootjies), slow-cooked until incredibly tender in a flavourful, often spicy, curry sauce. It's a dish with deep cultural roots.
Preparation Instructions
- Prepare Tripe & Trotters: Rinse the tripe and trotters thoroughly. You may need to boil the trotters in plain water for 30 minutes, drain, and rinse again to remove impurities before proceeding.
- Slow Cook: Place the cleaned tripe and trotters in a large, heavy-bottomed pot or pressure cooker. Cover generously with cold water. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours (or 45-60 minutes in a pressure cooker) until they are very tender. Drain and set aside.
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until soft and translucent. Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in curry powder and turmeric. Cook for 30 seconds.
- Add the cooked tripe and trotters to the pot. Stir well to coat.
- Add chopped tomatoes, potato cubes, and beef stock/water. Stir well.
- Bring to a simmer, then reduce heat to low, cover, and cook for another 30-45 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander, with pap or rice.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/curried-tripe-and-trotters-kerrie-pens-en-pootjies · Developed by Christo Lochenberg
