Curry Tomato Beef Tripe (咖哩番茄牛柏葉, Gaa3 Lei1 Faan1 Ke4 Ngau4 Paak3 Jip6)

 

This recipe was updated on 25 Sep 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

For those of you unfamiliar with beef tripe, it’s cow stomach. Since a cow has multiple stomachs, there are various kinds of beef tripe, this one being the honeycomb. The tripe needs some preparation time, so you’ll need a minimum of 2 hours for prep. Baking soda serves to tenderize and clean the tripe – just be sure to wash it out before cooking. The tripe is boiled for 15-20 minutes and then cooled before cutting into strips. Since the tripe shrinks after being boiled, you don’t want to cut the strips beforehand. I made that mistake once and ended up with miniscule pieces of tripe. A tomato curry is one way to make a tripe dish. My other favorite is Black Bean Sauce Beef Tripe (豆豉牛柏葉, Dau⁶ Si⁶ Ngau⁴ Paak³ Jip⁶).

Enjoy!

Ingredients

2½ lb.	1 kg.	Honeycomb beef tripe (牛柏葉, ngau4 paak3 jip6), boiled whole and then cut into 1-inch (2.5 cm.) wide strips
2 Tbs.	30 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), lightly crushed
2 cloves	2 cloves	Garlic (蒜, syun3), lightly crushed
3 oz.	85 g.	Tomato paste (番茄酱, faan1 ke4 zoeng3) – ½ can
3 Tbs.	45 ml.	Madras curry powder (咖哩粉, gaa3 lei1 fan2)
2-3 cups	500-700 ml.	Chicken stock or water
2	2	Red bell peppers (紅椒, hung4 ziu1), sliced into 2-inch (5 cm.)  squares
2	2	Green bell peppers (青椒, ceng1 ziu1), sliced into 2-inch (5 cm.)  squares
1	1	Large onion (洋蔥, joeng4 cung1), cut into 2-inch (5 cm.) squares

 

Equipment

8 qt.	7.5 L.	Pot

 

Preparation Instructions

Curry Tomato Beef Tripe Ingredients
(咖哩番茄牛柏葉, Gaa3 Lei1 Faan1 Ke4 Ngau4 Paak3 Jip6)

1. Wash and remove any excess fat from the beef tripe. Add baking soda to the beef tripe while it is still wet, rubbing the baking soda into the tripe. Allow the tripe to sit with the baking soda for at least 15 minutes, and then wash the baking soda from the tripe. The baking soda removes any odors and serves to tenderize the tripe.
2. Add the crushed ginger and garlic cloves and the tripe to a pot. Cover the tripe with water and bring to a boil over high heat for 15 minutes. Turn off the heat and remove the tripe from the pot; discard the water, ginger, and garlic. Allow the tripe to cool before slicing into 1-inch (2.5 cm.) wide strips. The tripe can be boiled the night before and then cut into strips the next day.
3. Wash the bell peppers and then cut them into 2-inch (5 cm.) squares.
4. Cut the onion into 2-inch (5 cm.) squares.

Cooking Instructions

1. Put the tomato paste, curry powder, cut tripe, and chicken stock or water into a pot. Mix the ingredients together. You want to add enough water or chicken stock to cover the tripe. The amount of water or chicken stock can be increased if the sauce looks too thick. Bring the contents of the pot to a boil over high heat and then reduce the heat to simmer the contents for one hour.
2. After simmering for one hour, add the cut bell peppers and onion to the pot. Bring the contents of the pot to a boil over high heat and then reduce the heat to simmer the contents for another 5 minutes. You want the bell peppers and onions to be a little crunchy, but not soft. Turn off the heat and put the cooked ingredients into a serving dish. Serve with steamed rice.