Bhuttan

Step 1: Rinse 1 ⅛ lb goat tripe and intestines well under cold running water, then put in a pot or pressure cooker with 5 cups water, ½ tsp ground turmeric and 1 tsp salt. Pressure-cook for 6–7 whistles, about 25 minutes, or simmer covered for 1–1½ hours, until a fork slides in easily.

Step 2: Drain well and pat dry. Wash your hands, board and knife in hot soapy water after handling raw offal.

Step 3: Heat 3 tbsp mustard oil in a heavy kadhai until it just smokes, then lower the heat slightly. Add ¼ tsp fenugreek seeds and fry for 20 seconds until dark gold, then add 1 onion and fry for 6 minutes until golden.

Step 4: Add 6 cloves garlic and 1 ⅝ in fresh ginger and fry for 1 minute, then 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp red chilli powder, ½ tsp ground turmeric and ½ tsp salt with a splash of water. Cook for 2 minutes until the oil separates.

Step 5: Add the boiled tripe and fry over a high heat, stirring, for 10–12 minutes until browned and crisp at the edges and the masala clings.

Step 6: Add 5 ½ oz goat liver and 3 green chillies and fry for 4–5 minutes until the liver is browned outside with no pink inside and everything is piping hot, at least 160°F in the thickest piece.

Step 7: Scatter over ¼ tsp timur (Nepali pepper) and 2 tbsp coriander leaves and serve hot with beaten rice (chiura).