u003cstrongu003eQ: Does tripe taste strong?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Not when cleaned properly. It becomes mild and tender.

u003cstrongu003eQ: Can I skip lotus shoots?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, but they add nice texture.

u003cstrongu003eQ: Can I use a pressure cooker?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Absolutely. It saves time.

u003cstrongu003eQ: Is this soup spicy?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e No, it’s gently warm, not hot.

Curry Beef Tripe Soup

5.0 from 1 vote

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There are some soups that don’t rush you. They take their time, fill the kitchen slowly, and let their smell settle into the walls like a memory. Curry Beef Tripe Soup is one of those dishes for me.

This is a soup I grew up seeing on the stove during quiet afternoons, when someone had decided that today was worth cooking slowly. The curry wasn’t loud or spicy. It was warm and steady, mixed with coconut milk and herbs, and always tasted better the next day.

If you’ve never cooked tripe before, don’t worry. I didn’t either, once. I’ll walk you through it the same way I would if you were standing beside me in my kitchen, spoon in hand, asking questions while the pot gently simmers.

Why You’ll Love This Soup

This soup is comforting in a deep, filling way. It’s not fancy, but it feels special. The broth is rich without being heavy, and the coconut milk softens the curry so everything feels balanced.

The tripe becomes tender and almost silky after slow cooking. It doesn’t taste strong at all when cleaned properly. Instead, it absorbs the flavors around it, especially the lemongrass and kaffir lime leaves.

It’s also a soup that feeds a family well. One pot, some rice, and everyone is satisfied. Leftovers taste even better, which always feels like a small gift the next day.

My Personal Experience

I remember watching my aunt clean tripe at the back of the house, using vinegar and salt, working patiently. She never rushed it. She said good soup starts before the fire is even lit.

When this soup cooked, the smell drifted through the house. Curry, coconut, and lemongrass mixing together. It was the kind of smell that made everyone hungry without realizing it.

Now, when I cook this soup myself, I slow down on purpose. I don’t multitask much. I listen to the pot. I taste often. It reminds me that some recipes are less about speed and more about care.

Easy-to-Find Ingredients

Most of these ingredients are easy to find at Asian markets, and many are now available at regular grocery stores too. Don’t feel pressured to find the “perfect” version of everything.

Fresh or frozen lemongrass both work. Coconut milk from a can is perfectly fine. Lotus shoots are usually sold boiled and packaged, which makes things easier.

This recipe is forgiving. If your eggplant pieces are uneven or your curry powder brand is different from mine, it will still turn out good.

Ingredients List

1/2 lb (225 g) beef tripe, cleaned and soaked
6 cups water (for boiling tripe)
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 cup minced lemongrass (fresh or frozen)
1/2 lb (225 g) beef, thinly sliced
2 tablespoons curry powder
1/4 teaspoon paprika
1 tablespoon sugar
2 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large Asian eggplant, cut into chunks
8 boiled lotus shoots, rinsed and drained
2 kaffir lime leaves
1 cup coconut milk
4 cups water
2 stalks green onion, chopped

Why These Ingredients Are Used

Beef tripe – Adds texture and absorbs flavor beautifully
Beef slices – Gives the soup body and richness
Lemongrass – Brings freshness and balance to the curry
Curry powder – Provides warmth without overpowering
Coconut milk – Softens the broth and adds comfort
Eggplant – Soaks up curry like a sponge
Lotus shoots – Adds crunch and earthiness
Kaffir lime leaves – Light citrus aroma
Fish sauce – Adds depth and savory flavor

Cooking Equipment Needed

Large pot or pressure cooker – For softening the tripe
Soup pot – Where the soup slowly comes together
Sharp knife – For slicing meat and vegetables
Cutting board – Keeps prep simple and clean
Wooden spoon – Gentle stirring without scraping

Cooking Instructions

Start with the tripe. This step matters. Boiling and rinsing removes any strong smell and prepares it to soak up flavor later.

Once that’s done, the rest is slow and calm cooking. Nothing needs to be rushed. You’ll build flavor layer by layer, letting the curry and coconut milk do their quiet work.

Keep the heat gentle. This soup likes patience.

Step-by-Step Directions

Put tripe and 6 cups of water in a large pot. Boil for 30 minutes.
Drain, rinse under cold water, and cut into bite-size pieces. Set aside.
Heat a soup pot over medium heat.
Add oil, garlic, lemongrass, beef slices, and tripe. Stir gently.
Add curry powder, paprika, sugar, fish sauce, salt, and pepper.
Add eggplant, lotus shoots, and kaffir lime leaves.
Pour in coconut milk and 4 cups of water.
Simmer until meat is tender and flavors are blended.
Taste and adjust seasoning if needed.
Top with green onions before serving.

Tips for Best Flavor

Clean tripe well for best taste
Simmer slowly, never boil hard
Taste as you go
Let soup rest 10 minutes before serving

Serving Suggestions

Serve hot with jasmine rice
Add fresh herbs on top
Pair with simple vegetables
Enjoy leftovers the next day

Final Thoughts

This soup isn’t quick, but it’s worth the time. It teaches patience, and it rewards you gently.

Every bowl carries warmth, not just from the curry, but from the care put into it. That’s what makes this Curry Beef Tripe Soup special to me.

I hope it becomes something comforting in your kitchen too.

For more Khmer recipes, try Oxtail and Pineapple Soup or Beef Curry with Mango. If you want to learn more about preparing tripe, check out this helpful guide from Serious Eats.

Frequently Asked Questions (FAQs)

Q: Does tripe taste strong?

A: Not when cleaned properly. It becomes mild and tender.

Q: Can I skip lotus shoots?

A: Yes, but they add nice texture.

Q: Can I use a pressure cooker?

A: Absolutely. It saves time.

Q: Is this soup spicy?

A: No, it’s gently warm, not hot.

Curry Beef Tripe Soup

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: SoupCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

hour

minutes

This Curry Beef Tripe Soup is a slow-cooked Khmer comfort dish made with tender tripe, coconut milk, curry spices, eggplant, and lotus shoots, perfect with rice.

Ingredients

Metric US

1/2 lb 1/2 (225 gram) of Beef tripe, soaked in vinegar, scrubs with baking soda, rinsed well
6 Cups 6 water
2 Tablespoons 2 vegetable oil
3 Cloves 3 garlic, minced
1/4 Cup 1/4 fresh or frozen minced lemon grass
1/2 lb 1/2 (225 gram) of beef, sliced thin
2 Tablespoons 2 curry powder
1/4 1/4 Teaspoon of paprika
1 Tablespoon 1 sugar
2 Tablespoons 2 fish sauce
1/2 1/2 Teaspoon of salt
1/4 1/4 Teaspoon of black pepper
1 Large 1 Asian of egg plant, cut chunks
8 8 Boiled lotus shoot, rinsed and drained
2 2 Kaffir lime leaf
1 Cup 1 coconut milk
4 Cups 4 water
2 2 Stalks of green onion, chopped ½ inch in length

Directions

Put beef tripe and 6 cups water in a large pot, cook for 30 minutes, drained and rinsed well under cold water, cut to chunks bite sizes, set a side.
Pre-heat a soup pot.
When soup pot is hot, add oil, garlic, lemon grass, sliced beef and beef tripe, stir well.
Seasoning with curry powder, paprika, sugar, fish sauce, salt and black pepper.
Add eggplant, lotus shoots and kaffir lime leaves.
Add coconut milk and 4 cups water, and simmering till meat tender.
Top with green onion.