INGREDIENTS
, 500g cleaned sheep intestine
, 1/4 cup vinegar
, 250ml chicken stock
, One medium onion, peeled and cut in half
, One medium carrot, peeled and roughly chopped
, Two celery stalks, roughly chopped
, 20g curry powder
, Salt and pepper
, One tablespoon vegetable oil
Preparation
- Wash intestines a number of times with cold water until they’re thoroughly clean. ) Soak them in one quarter water mixed with vinegar.
- Meanwhile, bring large pot of water to boil. Add intestines to pot. Boil for 10 minutes then drain.
- Return to pot. Add stock and cold water to cover. Add onions, carrot, celery, curry powder and pepper. Season with salt. Bring to a boil over high heat then reduce to a simmer.
- Cook for one and a half to two hours, or until intestines are tender.
- Let cool. Remove from pot and drain.
- Add one tablespoon oil and heat until simmering. Add sliced intestine. Cook for about one minute – until lightly brown and crisp on both sides.
- Serve with pap.