Botti Curry / Botti Roast
South Asia — India (Kerala)
Kerala's most important tripe tradition and arguably the strongest tripe preparation in India. Tripe pressure-cooked then simmered with black pepper, curry leaves, coconut oil, and spices.
Cuts in this tradition
Cultural context
Found throughout Kerala in homes, roadside restaurants, toddy shops, and Muslim eateries. Unlike North Indian tripe traditions that favor slow gravies, Kerala's botti uses the distinctive pepper-and-curry-leaf flavor profile of the region.
Preparation
Tripe cleaned and pressure-cooked. Simmered with onions, ginger, garlic, black pepper, chili, turmeric, coriander, curry leaves, and coconut oil. Dry-roast (ularthiyathu) variant reduces gravy until coating.