Recipes with beef tripe

3 recipes that use beef tripe, with photos, step-by-step instructions and cook times. The quickest, Soto Betawi, takes 90 minutes. It is most often cooked with garlic, egg yolk and fried shallots.

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Pallubasa

Makassar's other great beef soup is darker, richer and more coconutty than coto, and locals argue about which is better over late lunches at pallubasa houses near the port. The secret is kelapa sangrai: grated coconut toasted slowly to a deep brown and pounded, which gives the broth a roasted, almost nutty sweetness and a slightly gritty, full body. It's eaten with a mound of plain rice rather than rice cakes, and for the full version you ask for 'alas', a raw egg yolk dropped in the bowl that you stir into the boiling soup until it turns silky. Offal is traditional but optional; tender beef alone is delicious. Chef's tip: the coconut must reach the colour of milk chocolate, not black, because burnt coconut makes the whole pot bitter.

120 minSoups

by KrazyBadal 0 views

Soto Betawi

Jakarta's original Betawi community gave the capital this rich, pale-gold soup, and on a Sunday the soto Betawi stalls along the city's side streets are packed with families. Beef brisket (and, for many, tripe) simmers until tender, then goes into a gently spiced broth made creamy with coconut milk and a splash of fresh milk, scented with lemongrass, cinnamon and cloves. Each bowl is loaded with fried potato, raw tomato and spring onion and comes with rice, lime, sambal and bitter-crisp emping crackers. It's comforting and mellow rather than fiery. Chef's tip: for a dairy-free bowl, swap the milk for more coconut milk; the soup will be a little heavier but just as good.

90 minSoups

by KrazyBadal 0 views

Ciorbă de burtă

Romanians swear by ciorbă de burtă the morning after a wedding or a long night out, and in Bucharest there are restaurants that serve little else from breakfast onwards. Strips of beef tripe sit in a silky broth thickened with egg yolk and sour cream, sharpened with vinegar and served with mujdei, a raw garlic sauce, and a hot pepper on the side. It takes time, because tripe only turns tender after a long, slow simmer. The mistake most people make is boiling the soup after the yolks go in, which scrambles them into flecks. Chef's tip: buy cleaned, blanched (white, 'dressed') tripe from the butcher; it saves an hour of scrubbing and is much milder.

240 minSoups

by KrazyBadal 0 views

Pallubasa

Soto Betawi

Ciorbă de burtă

Goes well with beef tripe