Curry Beef Tripe Soup with eggplant, lotus shoots and coconut soup is absolutely delicious Khmer ethnic food. The soup does require a long cooking time, so a pressure cooker is ideal for making it. You can use a regular stock pot, but it will take two to three hours to cook the tripe to the desired tenderness.
Curry Beef Tripe Soup
Curry Beef Tripe Soup with eggplant, lotus shoots and coconut soup is absolutely delicious Khmer ethnic food. The soup does require a long cooking time, so a pressure cooker is ideal for making it. You can use a regular stock pot, but it will take two to three hours to cook the tripe to the desired tenderness.
2
servings30
minutes40
minutes915
kcal1
hour10
minutesIngredients
1/2 lb (225 gram) of Beef tripe, soaked in vinegar, scrubs with baking soda, rinsed well
6 Cups water
2 Tablespoons vegetable oil
3 Cloves garlic, minced
1/4 Cup fresh or frozen minced lemon grass
1/2 lb (225 gram) of beef, sliced thin
2 Tablespoons curry powder
1/4 Teaspoon of paprika
1 Tablespoon sugar
2 Tablespoons fish sauce
1/2 Teaspoon of salt
1/4 Teaspoon of black pepper
1 Large Asian of egg plant, cut chunks
8 Boiled lotus shoot, rinsed and drained
2 Kaffir lime leaf
1 Cup coconut milk
4 Cups water
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.
Notes
- Serve hot with rice.
Nutrition Facts
- Serving Size: 2g
- Calories: 915kcal
- Fat: 57g
- Saturated Fat: 34g
- Cholesterol: 203mg
- Sodium: 2182mg
- Carbohydrates: 28g
- Fiber: 7g
- Sugar: 5g
- Protein: 75g
