Place the tripe and sugar in a large pot or pressure cooker.
Cover with water.
Cook until soft, about 2- 3 hours on the stovetop.
Once the tripe is tender and cooked through, you should be able to cut it with a spoon, strain off the liquid, reserving the cooking liquid for later.
In the same pot, fry the onions in the oil until soft and translucent.
Add the curry powder and fry for a further 5 minutes.
Add the tripe back to the pot and pour in the reserved cooking liquid. You shouldn’t need all of it to just cover the tripe. Don’t add too much otherwise you may dilute the flavours.
Stir in the stock powder and check the liquid for seasoning.
Cook for a further hour. The liquid should have reduced a little once ready.
Stir in the KOO Mixed Vegetables and KOO Four Bean Mix and cook.
Serve with fresh chopped chilli and chopped parsley or herbs.
