Guyanese-Style Pachownie Cooked on a Fireside

Presented by Mini Flavour

Ingredients:

2 lbs goat tripe (cleaned and cut into small pieces)

2 tbsp lime or vinegar (for cleaning)

2 tbsp vegetable oil

1 large onion (chopped)

3 cloves garlic (minced)

1 hot pepper (chopped)

2 scallions (chopped)

1 tbsp curry powder

1 tsp garam masala

1 tsp turmeric powder

1 tbsp green seasoning

1 tomato (chopped)

1 cup coconut milk

2 cups water

Salt and black pepper (to taste)

Fresh thyme and bay leaf

Instructions:

Clean the tripe by rubbing it with lime or vinegar and rinsing well.

Heat oil in a fireside pot or heavy-bottom pot over medium heat.

Add onions, garlic, hot pepper, and scallions. Sauté until fragrant.

Stir in curry powder, garam masala, and turmeric. Cook for 1-2 minutes.

Add tripe and coat it well with the seasoning. Cook for about 10 minutes.

Mix in tomatoes, green seasoning, salt, black pepper, thyme, and bay leaf.

Pour in coconut milk and water, cover, and let it simmer for about 1 to 1.5 hours until the tripe is tender.

Stir occasionally and add more water if needed.

Serve hot with roti, rice, or ground provisions.