Pachownie Curry
Pachownie, (pronounced Pa-chow-nie): This Caribbean-inspired dish combines sheep tripe, liver, heart, and stomach in a flavorful curry with spices like garam masala, curry powder, and turmeric. The organs are soaked, seasoned, and cooked until tender, resulting in a rich, savory stew.
Ingredients
- 1/2 lb Sheep tripe/intestines cleaned
- 1/2 lb Sheep liver
- 1/2 lb Sheep heart
- ½ pound Sheep stomach cleaned
- 2 tsp tomato paste
- ¼ cup vinegar
- 2 tsp salt
- 2 tbsp garam masala
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 pot boiling water
- 1 Pc onion-chopped
- 1 head garlic-chopped
- ½ tsp Scotch Bonnet pepper
- 1 stick cinnamon
- 1/2 tsp ground clove
- 2 tbsp oil
- 1 tbsp flour
Instructions
- Cut heart and liver into little cubes.
- Turn over the runner with chop stick or cleaned pointer broom.
- Cut the stomach about 1 inch in length and width.
- Soak all in vinegar.
- Rinse and add flour and salt to all organs.
- Wash and add to pot of boiling water.
- Add onion, garlic and pepper to chopper or blender and blend.
- In a large Dutch Pot or Kaharee, heat oil.
- Mix garam masala, curry powder, cumin, turmeric, cinnamon, and clove to seasoning mixture.
- Mix into a paste and add to oil and cook for 1-2 minutes until curry begins to fry in.
- Add all the organs, coat with curry and fry for a few minutes.
- Cook on medium-low for 20 minutes.
- Add salt and tomato paste and cook for another 20 minutes.
- Add enough boiling water, and cook on low heat until water is absorbed and all the organs are tender. If organs are still hard, pressure cook for a few minutes until tender.
Notes
Serve the Pachownie Curry with dhal and rice, roti or or dhal puri or separate as an appetizer.