A true South African curry that solidifies like meat jelly — perfect for bread, rice, or cutting into cubes for stews. The gel-like consistency is formed by the natural gelatin from the beef shank and tripe, creating a rich, savory dish that’s best enjoyed once chilled.
Ingredients:
For the Meat:
- 1 kg beef shank (with bone, cut into slices)
- 1 kg clean tripe (white or mixed type)
- Salt and black pepper to taste
- 2 bay leaves
- 2 liters water
For the Curry Base:
- 3 large onions, finely chopped
- 4 garlic cloves, chopped
- 2 tablespoons curry powder (mild or strong, to taste)
- 1 tablespoon turmeric
- 1 tablespoon mustard seeds (yellow or mixed)
- 1 teaspoon coriander powder
- 1 teaspoon cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon cloves (optional, for a Cape flavor)
- 1 tablespoon ground ginger or 1 inch of fresh grated ginger
- 1 tablespoon sugar
- 2 tablespoons vinegar
- 2 tablespoons chutney (blatjang)
- 1 tablespoon tomato paste or ½ cup tomato puree
- 1 cup water or stock from the meat
- Salt and black pepper to taste
- 3 tablespoons oil or beef fat for frying
Instructions:
1️⃣ Cook the Meat:
- Place the beef shank and tripe in a large pot with salt, pepper, bay leaves, and water.
- Allow it to simmer gently for 2.5–3 hours until the meat is tender and the sauce starts to thicken.
- Remove the meat, let it cool slightly, and cut it into smaller pieces.
- Retain the stock — it is valuable as it contains the natural gelatin that will set later.
2️⃣ Prepare the Curry Base:
- Heat oil or beef fat in a large pot.
- Sauté the onions until golden brown.
- Add the garlic, curry powder, turmeric, mustard seeds, coriander, cumin, cinnamon, and ginger.
- Stir slowly for 2–3 minutes to release the flavors of the spices.
- Add sugar, vinegar, chutney, tomato paste, and 1 cup of the meat stock.
- Let it simmer for 10–15 minutes until the sauce is fragrant and slightly thickened.
3️⃣ Combine Everything:
- Add the beef and tripe to the curry base.
- Pour in more meat stock until the mixture is just covered.
- Let it simmer for 30–40 minutes without stirring too much — this allows the flavors to infuse into the meat.
4️⃣ Let it Set:
- Pour the hot mixture into a glass bowl or bread pan.
- Allow it to cool to room temperature.
- Then, refrigerate it for at least 6 hours or overnight.
- Once cold, the natural gelatin from the beef shank and tripe will cause the curry to set into a firm block.
Serving Suggestions:
- Slice into cubes and serve cold with fresh bread or toasted bread.
- Gently heat in a pan for a warm curry stew served with rice.
- Keep for up to 7 days in the fridge — it gets better as the flavors deepen.
- Can be frozen in portions — it freezes perfectly.
Tips:
- Want it spicier? Add ½ teaspoon of red pepper or chili flakes.
- For extra flavor, use a bit of beef marrow along with the shank — this adds to the rich gelatin effect.
- Sprinkle a little curry powder and mustard seeds over the chilled block before serving for a stunning presentation.