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Hyderabadi chakna
Spiced tripe and offal
Chakna: Hyderabadi Bakrid tripe and offal in tangy spiced masala
In old Hyderabad, chakna is made on Eid al-Adha from the parts of the sacrificed goat that need the most care: tripe, intestines and a little liver and kidney, cut small and slow-cooked in a spicy, tangy masala with plenty of ginger, garlic and tamarind. It is rich, chewy and full of flavour, eaten with sheermal or rice. Buy the tripe ready-cleaned from a halal butcher. Chef's tip: pressure-cook or simmer the tripe until really tender before it ever meets the masala; it won't soften further in the sauce.
- Total time
- 190 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 1 ⅛ lb cleaned goat or lamb tripefrom a halal butcher
- 9 oz goat liver and kidneytrimmed and cut small
- 1 tsp saltfor boiling
- ½ tsp ground turmericfor boiling
- 5 tbsp vegetable oil
- 2 onionsfinely chopped
- 2 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- ½ tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 tomatoeschopped
- 1 tbsp tamarind paste
- 1 tsp salt
- 1 ¼ cups water
- 3 green chilliesslit
- 3 tbsp fresh corianderchopped
- 2 tbsp mint leaves
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Method
0/7 doneStep 1: Rinse the 1 ⅛ lb cleaned goat or lamb tripe very well under cold running water several times, then cut into 2 cm pieces.
20 minStep 2: Simmer the tripe in plenty of water with the 1 tsp salt and ½ tsp ground turmeric for 1½ hours (or pressure-cook for 30 minutes) until a piece is tender when pinched. Drain.
90 minStep 3: Heat the 5 tbsp vegetable oil in a heavy pan and fry the 2 onions for 10 minutes until deep golden. Add the 2 tbsp ginger-garlic paste and fry for 2 minutes.
10 minStep 4: Add the 2 tsp red chilli powder, ½ tsp ground turmeric, 2 tsp ground coriander and 1 tsp ground cumin with a splash of water and fry for 2 minutes until the oil separates. Add the 2 tomatoes and cook until soft.
5 minStep 5: Add the 9 oz goat liver and kidney and fry for 5 minutes, then add the tripe, 1 tbsp tamarind paste, 1 tsp salt and 1 ¼ cups water.
10 minStep 6: Cover and simmer for 25 minutes, stirring now and then, until the masala clings thickly and the liver is cooked through with no pink (160°F). A common mistake is adding the liver at the start of a long simmer, which makes it hard and grainy.
25 minStep 7: Stir in the 1 tsp garam masala, 3 green chillies, 3 tbsp fresh coriander and 2 tbsp mint leaves. Serve hot.
2 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 24 g
- Carbs
- 8 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hyderabadi chakna take?
- About 190 minutes in total: 40 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of onions?
- 2 shallots per onion.
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