I grew up with curried tripe — slow-cooked, richly spiced, and deeply comforting — but I never had a written version to follow. So when I came across sheep’s trotters at the butcher, I knew I wanted to explore that same style of cooking in my own way.
This version is gently inspired by Cape Malay flavours — warm spices, a touch of sweetness, and a rich, glossy sauce — but adapted for how I cook now. Mild, balanced, and built on whole ingredients.
I made this in the Instant Pot, which suits my current rhythm perfectly. It keeps the kitchen cool, contains the aromas, and produces beautifully tender, gelatinous meat in under an hour. The sauce thickens naturally from the collagen, with no need for any thickeners.
I served it with cauliflower rice and seared leeks. I’ve never really enjoyed cauliflower rice in cold dishes, but here it found its place — quietly soaking up the sauce without getting in the way.
This is a dish for when you want something deeply satisfying, without complication. Messy to eat, perhaps — but very worth it.
Cape Malay–Style Curried Sheep’s Trotters
Tender sheep’s trotters in a mild Cape Malay–style curry, cooked in the Instant Pot. Rich, comforting, and naturally low-carb.
Ingredients
- 1.1 kg sheep's trotters , cleaned and cut
- 2 tbsp ghee or olive oil
- 1 medium onion , finely chopped
- 3 cloves garlic , crushed
- 2 tsp grated fresh ginger
- 1½ tsp mild Cape Malay curry powder
- ½ tsp turmeric
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground cinnamon , or 1 small stick
- ¼ tsp garam masala
- 2 whole cloves
- 2 bay leaves
- 1½ tbsp tomato paste
- 1 tsp erythritol
- 1½ cups homemade chicken stock
- 1 tsp Worcestershire Sauce
- 1 tsp lemon juice
- 1 tbsp apple cider vinegar
- Salt and black pepper , to taste
- 1 tbsp butter or ghee , for finishing
- Fresh coriander or parsley , for garnish
Instructions
Select Sauté mode on the Instant Pot. Heat the ghee or oil and add the onions. Cook slowly until deep golden brown and slightly sticky — this builds your flavour base.
Add garlic, ginger, and all the spices. Stir gently for 30 seconds until fragrant.
Add tomato paste and erythritol, stir, and let it darken slightly — about 2–3 minutes.
Stir in the trotters, bay leaves, chicken stock, Worcestershire Sauce, and lemon juice.
Seal the lid and cook on High Pressure for 50 minutes. Allow natural pressure release (NPR).
When pressure is released, switch back to Sauté mode. Add the vinegar and simmer gently for 10–15 minutes to reduce the sauce until glossy and rich.
Stir in the butter or ghee, adjust seasoning, and garnish with chopped coriander or parsley.
Notes
Alternative Cooking Methods
Slow Cooker: Cook on Low for 6–8 hours after completing steps 1–3 in a skillet. Add vinegar and butter at the end. Stovetop: Simmer gently in a covered pot for 2½–3 hours, topping up liquid as needed.
Nutritional Estimate (Per Serving — 4 servings)
(Based on 1.1 kg trotters, ghee, onion, tomato paste, and stock)
- Calories: ~420–480 kcal
- Protein: ~28–32 g
- Fat: ~32–36 g
- Net Carbs: ~4–6 g
