Name: Boti (Goat Tripe and Intestine) Masala... recipe by Zeenath Fathima at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Small and large intestines both 1/2 kg; Tripe one whole; Curd 1 cup; Ginger Garlic paste 2 tbsp; Oil or ghee 4 tbsp; Whole garam masalas a few like 3 sticks of cinnamon, 3 cardamom pods, 3-4 blackpepper corns and 1 star anise; Garam masala powder 1 tbsp; Chilli powder 1 tbsp; Cubeb (pepper) powder 1 tsp; Turmeric 1 tsp; Onions sliced and deep fried 2 cups; Cashew nut paste of 20 cashews soaked in water; Whole green chillies 3; Coriander seeds crushed 1 tbsp; Cumin seeds crushed 1 tbsp; Coriander leaves chopped a handful

ABOUT Boti (Goat Tripe and Intestine) Masala... RECIPE

This is an amazingly spicy and tasty dish as made in my maternal home. As a child, I use to relish this made by mom. It is made with lots of spices, curd and cashew nut paste. It goes very well with butter naan or simple rotis or with a special square shaped naan in Hyderabad called the Char Koni Naan (square shaped) which actually originated in Purani Haveli, a place in Hyderabad. This tradition is still followed and we get this naan practically any time of the day hot out of the tandoors which every Hyderabadi relishes. It is a must have with kormas, boti ka salan, kaleji masala etc. Hot water is used to clean the intestines and the tripe which is quite a tedious process but the end result is just awesome. It is yummylicious.

Ingredients Serving: 6

Small and large intestines both 1/2 kg
Tripe one whole
Curd 1 cup
Ginger Garlic paste 2 tbsp
Oil or ghee 4 tbsp
Whole garam masalas a few like 3 sticks of cinnamon, 3 cardamom pods, 3-4 blackpepper corns and 1 star anise
Garam masala powder 1 tbsp
Chilli powder 1 tbsp
Cubeb (pepper) powder 1 tsp
Turmeric 1 tsp
Onions sliced and deep fried 2 cups
Cashew nut paste of 20 cashews soaked in water
Whole green chillies 3
Coriander seeds crushed 1 tbsp
Cumin seeds crushed 1 tbsp
Coriander leaves chopped a handful

Instructions

Boil the tripe for 15 to 20 mins and clean it thoroughly.
Similarly clean both the intestines.
Chop them into bite size pieces.
Apply ginger garlic paste and some salt to it.
In a pressure cooker, heat the ghee or oil and add the whole masalas.
After a few seconds, add the tripe and the intestine pieces and the rest of the masalas excluding the green chillies..
Mix well and add water accordingly.
Pressure cook this for 12-15 mins or until done.
Let the pressure settle down before opening the lid of the cooker.
Blend the fried onions, curd and the cashew nuts into a fine paste.
Now add this to the cooked curry along with the whole chillies.
Cover and simmer for 10- 12 mins until all the masalas get nicely incorporated with the curry.
Garnish with coriander and serve hot with char koni naan or butter naan

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