Curried Pens and Pootjies

Potjie No: 4 or 5
Serves: 20
Cooking Time: 7 hours
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4 lamb’s tripe and trotters
3 kg saddle of lamb chops
50 ml blanc de noir wine
Salt to taste
3-4 peppercorns
5 medium onions, quartered
25 medium potatoes
20 ml curry powder
20 ml turmeric
50 ml white sugar
50 ml white vinegar


  • Wash tripe and trotters thoroughly.
  • Cut tripe into 25 mm pieces and simmer in a little water in the potjie for 1 hour.
  • Add trotters and chops, wine, salt and peppercorns.
  • Simmer slowly for about 6 hours so that the tripe and trotters become soft and gelatinous.
  • Make sure the meat does not dry out and add more water when necessary.
  • When offal is tender, add onions and potatoes.
  • Mix curry powder, turmeric, sugar, salt and vinegar together and add to the potjie.
  • Simmer for a further 40-45 minutes, adding water if necessary to avoid burning.
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