Goat Tripe Curry – East Indian Vajri Khudi

The traditional East Indian Vajri Khudi or Vajadi khudi is a gluten free goat tripe curry. This recipe that’s been handed down from my grandmom to my mom can be made in about 70 minutes. We use the same recipe to cook sheep tripe and beef tripe.

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We can’t cook beef tripe anymore though. Why not cow tripe? Well, because it’s banned in Maharashtra, the state of India where I live. If we need beef, we need to head over to Goa to get some.

A lot of the younger generation don’t really like eating tripe, but it tastes yummy, and is more of an acquired taste. Once you have some, you’ll like it. Well, maybe. I much prefer the brain masala gravy. But it’s time for a goat tripe recipe. (Or a sheep tripe recipe if you please. As I said earlier, we use the same method.)

If you’re not familiar with Vajadi or Tripe, here are some quick Answers to Frequently Asked Questions

If you know all there is to know about vajri or tripe, skip ahead to the prepping your ingredients here.

What is vajri or vajadi called in English?

Tripe.

So what is tripe?

Tripe is the stomach of ruminant animals such as cattle, sheep, goats, deer, giraffe and more.

Why does some tripe look yellow while some look paler?

Tripe in it’s natural form is yellow in color. The tripe that looks paler has been bleached with chlorine to remove grit. It’s important to wash this tripe a few times to get rid of the smell of the chlorine.

How to clean vajri? How to clean tripe? How to clean goat stomach?

If the tripe doesn’t already come cleaned from the mutton shop, blanch it in hot water with salt for 10 minutes to remove the undigested parts of food lodged in the animal’s stomach. Then rub the vajri (tripe) with rice flour till its perfectly clean. Rice flour is grainy and helps in getting the dirt out. Rinse out the rice flour and repeat the process 3 to 4 times till the tripe is clean. If the dirt is stubborn, use a toothbrush to get it out before rinsing.

How long Do we have to cook tripe?

It’s best to cook tripe for 40 to 50 minutes on a medium flame to get it to a chewy texture. But if you want it softer, cook it for 1 hour or longer.

Is vajdi or tripe meat offal?

Tripe / vajri is the organ meat from the stomach of goats, sheep, cows and other animals. As part of the animal that often gets thrown away, it is considered offal or a variety meat. Variety meats or offal also include brains, kidneys, livers, tongues, and trotters.

What does vajri or tripe taste like?

Tripe really doesn’t have much of a taste. You might feel like you’re eating a chewy dense liver. And while cooking it takes on the flavor of ingredients you cook it with. So it’s perfect to cook along with other stronger-tasting veggies. We use pumpkin or kidney beans.

Why do people eat tripe / vajdi?

That’s a question we’ve been asking too. I mean who wants to eat something that is funny to look at and tastes like a fleece blanket. But although tripe or vajri is an acquired taste, it also has the advantage of containing more zinc, selenium, Vitamin B12 and other nutrients that are good for you. Plus, it reduces animal wastage.

Anyway, we use both honeycomb tripe and blanket tripe. Whatever the mutton shopwala aka butcher sells us actually. Why discriminate against the innards of a poor goat.

PS – If you’re wondering what honeycomb tripe is, it’s the tripe that has a honeycomb structure. See the pieces on the left and top right in the pic above? Cool. The rest of it is blanket vajri or blanket tripe.

Preparing ingredients for the Mutton Tripe Curry

We now cut the half kg of vajri into smaller bits before starting with the rest of the ingredients for the khudi. This vajri khudi curry is a bit different from the mutton khudi curry, but as tasty.

When you think about how to cook vajri, so many variations come to mind. If you ask an East Indian Aunty how to make mutton vajri, or for that matter any Eastya Uncle, their favorite mutton vajri recipe, they might talk about vajri curry or vajri khudi. I’ve not heard of vajri fry or vajri pav or vajri chakna in East Indian circles. They sound more like Goan or other Indian food. Right or wrong? Let me know in the comments.

Of course every family has their own special ingredient. Mom uses chowlee aka chavli aka chawli or in English black eyed beans that she soaked overnight (as she learnt from granny).

Cooking the Vajri Khudi (Mutton Tripe Curry)

Little more than a half copra or dried coconut is roasted over direct flame and then ground to a paste. Mom usually grates the copra before grinding it.

Next she roasts about 3 onions and a few chillies on the open flame. Throwing in a little bit of modernism in, we don’t throw out the skins of the red onions. They’re high in anti-oxidants and quercetin which reduces blood pressure.

Now mom was at granny’s place while I wrote this, and I couldn’t remember what the word for roasting the onions over the open flame was. Asked dad on his way out the door for his evening walk. He said भाजने. Now bhajne means roasting but I thought it sounded too much like regular Marathi instead of East Indian Marathi, so I asked in the family Whatsapp groups.

Brother replies from Spain “Bledy onions got burnt men”.

And while I’m lolling, Aunty from Australia says she likes her new term better “kandiazawla“.

Only an East Indian would understand. But trying to keep my sanity I explain that I was trying to finish a post about vajri curries that I started six months ago in December. And I don’t know what it’s called when the onion and chillies are burnt whole.

“Roasted!!!!” comes back a reply.

“If you started a vajri curry in December it’s more than burnt!!!”

I have no words left. Just a belly full of laughter.

Cousin from Kalina says “bagaring”.

Aunt Number Two from Australia tells him “Bagaring is when it’s cooked with oil. This is roasting.”

Uncle from the other group says “आागेवर कांदा भाजून घेणे” or “aageyvar kaanda bhajoon ghene“. Sounds a lot like what dad said. Hoping it’s East Indian Marathi if two people say it is. 😉

Uncle from Australia gives a very good explanation of chargrilled onions. But it’s in English! Bledy hell. 

Then Aunty from Australia says “Enough of bagaring and roasting. Time to place the world cup bets. Sukhala.”

Australia Uncle replies “Baba, jhalao those onions in the segee and give.”

The next morning Aunty Number One from Australia says “Eastya word for fire roasting is shekna or shekvu. Look it up.”

In the end I don’t really know what’s left. Left? I mean right. I don’t know what the right word is. If you know what it is, please let me know.

Okay, onwards now.

A handful of ginger and garlic are measured out and ground along with the copra, chillies and onions. Once upon a time we used the stone pathas, nowadays the mixer-grinder takes their place.

Next, about 2 tablespoons of oil or ghee is heated in a pot, and the above mixer added to it. Bottle masala and salt added after a few minutes and fried for a bit longer till it smells yummy.

Next the vajri pieces and a few chopped boiled potatoes are added in and the mix is stir fried till almost done. Try not to ditch the potato skins; they’re full of more fiber, potassium and nutrients than the potato itself.

Add in the chowlee and stir some more. Some people also add tamarind pulp or the juice of half a lemon in for taste. But it’s not really necessary. Mom’s gluten free tripe curry or vajri curry tastes great as it is with plain boiled rice.

So that’s our version of the East Indian vajri khudi. How different or similar is yours?

Tripe Cooking Hacks

• If the tripe hasn’t been washed at all by the vendor, blanch it in hot water first.
• Use rice flour for washing as the coarse grains dislodge grime.
• Wash the tripe a few times to ensure it’s fully clean.
• Add kidney beans, potatoes, pumpkin, or any other strong-tasting veggies to offset the taste of the tripe.
• Remember that tripe has more nutrients than other parts of the animal. This makes this bit of offal a good addition to your diet!

Other Special Recipes To Try

• Ginger Wine made at home
• Mutton Paya Khudi
• Comfort foods on Irish plates
• Easy Kimad Drink
• Bombil Pickle Recipe