In a large pot, heat the cooking oil over medium heat. Add the onions and sauté until translucent.
Add the garlic and ginger, and cook for another minute until fragrant.
Add the tripe pieces to the pot and stir well to coat them with the onion mixture.
Add the curry powder, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Stir to combine.
Add the chopped tomatoes and enough water to cover the tripe. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours or until the tripe is tender.
Taste and adjust seasoning if necessary.
Serve the curry tripe hot, garnished with fresh coriander leaves. Enjoy!
