21/01/2026
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āĻ¸āĻžāĻ§āĻžāĻ°āĻŖ āĻ¸ā§āĻŦāĻžāĻĻ!
đ§ āĻāĻĒāĻāĻ°āĻŖ:
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đ§ Ingredients:
-Beef tripe â 1 kg
-Mustard oil â 1 cup
-Sliced onions â 1 cup
-Ginger paste â 1.5 tbsp
-Garlic paste â 1.5 tbsp
-Whole spices â
(3â4 bay leaves, 2 cinnamon sticks, 5â6 green cardamoms, 2â3 cloves)
-Turmeric powder â 1 tsp
-Red chili powder â 1.5 tbsp
-Cumin powder â 1.5 tsp
-Coriander powder â 1.5 tsp
-Five-spice mix (Panch Phoron) â 1 tsp
-Special spice blend â 1.5 tsp
(nutmeg, mace, black cardamom, star anise, black pepper, fennel)
-Garam masala powder â 1 tsp
-Special sauce â 2 tbsp
(tomato sauce, barbecue sauce, soy sauce & lemon juice)
-Green chilies â to taste
-Salt â to taste
đĨ For the Tempering (Baghar):
-Mustard oil â 1/5 cup
-Finely sliced onions â 1/5 cup
-Garlic cloves (sliced) â 6â7 large
-Dried red chilies â 3â4
đŠâđŗ Method:
1ī¸âŖ Cleaning the tripe:
Cut and clean the tripe thoroughly. First, boil it lightly in water with turmeric and salt. Discard the water, rinse the tripe well, then boil it again in fresh salted hot water.
đ This second boil is essential to remove any strong odor.
Drain and wash the tripe well, then set aside.
2ī¸âŖ Cooking the base:
Heat mustard oil in a non-stick pan. Add the whole spices, followed by onions, ginger paste, and garlic paste. SautÊ until the onions turn lightly golden.
Add all the ground spices and cook well until the oil separates, adding a little hot water if needed to prevent burning.
Add the cleaned tripe and sautÊ for another 10â15 minutes until well coated with the spices.
3ī¸âŖ Slow cooking:
In a separate pot, boil 4â5 cups of water and pour it into the tripe mixture.
Cook covered on high heat for 5â10 minutes, then reduce to medium heat and simmer for about 20 minutes, or until the tripe is tender and flavorful.
4ī¸âŖ Final touch & tempering:
Towards the end, add green chilies and the special sauce.
For the tempering, heat mustard oil in another pan and fry dried red chilies, sliced onions, and garlic until aromatic.
Scoop a portion of the cooked tripe into the tempering pan, cover and rest for 1 minute with the heat off.
Then return everything to the main pot and cook for 1 final minute.
đ Tips for Best Flavor:
â Always boil the tripe twice to eliminate odor
â Mustard oil gives the dish its authentic Bangladeshi flavor
â Use hot water while cooking for best texture
â The final tempering is optional, but it elevates the taste dramatically
⨠Serve hot with steamed rice or khichuri.
If you love bold, traditional flavors, this dish is a must-try!
đ Like, share, and follow for more authentic recipes from my kitchen.
