Mangalorean Recipes

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Home Mangalore/Goa Recipes Mutton Boti, Sheep's intestines

Boti, Sheep's intestines

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Quantity: Measure: Ingredients: Description:
One Nos Tripe, Sheep's Intestimes, "Boti" Intestines and stomach. Cleaned and cut
2 Nos Coconut Scrape. Extract
uice, scrape and grind
3 Tablespoon Ghee Heat
1 Tablespoon Jeera/Cumin Seeds fry in ghee
1 Teaspoon Pepper Corns fry crushed pepper corns
15 Medium Chillies Red Dry fry chilly bits
1 Tablespoon Coriander/Dhania fry
1 Medium Onion fry sliced onion
1 Piece Ginger Grind with scraped coconut
1 Pods (whole) Garlic Grind with scraped coconut
3 Medium Chillies Green Grind with scraped coconut
1 Piece Turmeric/Haldi Grind with scraped coconut
2 Teacup Dhal, Chana  
1 Tablespoon Cooking Oil For tempering
1 Medium Onion Sliced for tempering
2 Tablespoon Vinegar to taste
  As Required Salt to taste


Slit the intestines  lengthwise, and with the back of a knife, scrape out all the dirt.  Wash and clean well, and cut into small pieces.   Cut open the stomach of the goat and empty it.   Apply chunam (lime powder)  all over and keep aside for five minutes, or dip it in boiling water for two minutes.  With the back of the knife, scrape the stomach lining inside and outside well and wash it till it is white.   Cut it into small pieces and wash it well again together with the intestine pieces.

Cut one coconut, and grind the scraped kernel, and extract thick and thin juice   The second coconut, scrape, and keep aside for grinding masala.    With the thin juice, of the first coconut, cook the tripe and the stomach on slow fire,    It takes a long time to cook, may be more than 2 - 3 hours.

Heat a little ghee and fry in it separately, jeera, pepper, chillies, 1 sliced onion, coriander.   Remove the ingredients, and grind them with the rest of the ingredients kept for grinding with the other scraped coconut kept aside, into a fine paste.

Add gram dhal, to the boiled tripe and continue boiling till the dhal is cooked,    Add ground masala and cook for half and hour more.

Temper with ghee and one sliced onion.  (add the fried onion to the boiling trip)

Lastly, add the thick juice, vinegar and salt, to taste,  and put the stove off.

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