The traditional East Indian Vajri Khudi or Vajadi khudi is a gluten free goat tripe curry from the East Indians of Bombay, India. 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.
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.
Although a lot of the younger generation of East Indians or Mumbaikars 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. So 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?
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 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.
Why do people eat tripe / vajdi?
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.
What does vajri / 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.
The vajri is a little funny to look at. 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 East Indian 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?
Goat Tripe Curry – East Indian Vajri Khudi
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- 500 g Goat Tripe or Vajri
- 4 Tablespoon Rice Flour For cleaning
- 500 g Chowlee or Black Eyed Beans
- .5 Copra or Dried Coconut
- 3 Large Red Onions
- 2 Green Chillies – Fresh
- 100 g Garlic Cloves or Garlic Flakes
- 50 g Ginger
- 2 Tablespoon Oil or Ghee
- 2 Tablespoon Bottle Masala (East Indian Traditional Mix) See substitutions in notes
- 1 Tablespoon Salt
- 3 Potatoes Boiled and chopped
- .5 Lemon Juice Optional
- .5 Tablespoon Tamarind Pulp Optional
- Soak chowlee or black eyed beans overnight.
- Clean the tripe with rice flour.
- Cut the half kg of tripe or vajri into smaller bits and set aside.
- Chop potatoes in half, boil and set aside.
- Grind half a dried coconut over an open flame and then grind it to a paste. (We grate the dried coconut before grinding it, but it’s not necessary.)
- Roast the onions and chillies over the open flame.
- Grind the onions, chillies, ginger and garlic to a paste.
- Heat 2 tbsps of oil or ghee in a pot, and add the coconut and other ingredients paste to it. Fry for 3 minutes on a low flame.
- Add the bottle masala and salt to the ingredients and fry for 7 minutes on a low flame.
- Add in the tripe or vajri and chopped boiled potatoes and cook for 10 minutes on a medium flame, stirring occasionally.
- Lastly add in the black eyed beans. Optionally add in the juice of half a lemon or half a tablespoon of tamarind pulp.
- Leave to boil for another 15 to 20 minutes till it smells amazing. Stir occasionally.
- Test a piece to see if the flesh has softened. If it has, you're done! if it hasn't, give it 5 to 10 minutes more depending on your stove.
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- We never use fixed amounts of ingredients. So feel free to add or remove as per your taste.
- To purchase East Indian Bottle Masala, you can Whatsapp Jevayla Ye at +919175191561 for international deliveries, and order using discount code Fugyeah10 for orders above 1 kg.
- Gluten free as long as your ingredients are properly sourced.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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You can now get real East Indian bottle masala delivered right to your door in any country across the globe. Chichowni and Purish Masala too! To order, Whatsapp tel: +919175191561 (No email, no website – Whatsapp is the only way to order. You’ll find the automated system very easy to use.)
Use code FugYeah10 for a 10% discount on orders over 1 kg. And enjoy making some of our delicious East Indian recipes! Sukhala!This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
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!
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
Christmas with the Rebellos:
East Indian Meals & Desserts from Abby's Plate
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Other East Indian Recipes you might like
- Ginger Wine made at home
- Mutton Paya Khudi
- Comfort foods on Irish plates
- East Indian Kimad Recipe
- Bombil Pickle Recipe