Wednesday, July 6, 2011

Beef Honeycomb Tripe Curry

So I had leftover beef from making pho one day. I then realized that I also had leftover honeycomb tripe from when I made another dish. I had to find some way to use them both up before they're wasted. It was also day for me to clean up my pantry and fridge. I didn't have much ingredients, but I used what I could. I decided to make a beef curry dish. I love curry...especially Thai curry and they're so simple to make. I just gathered up all the ingredients that I had and put them all together in a curry sauce. The curry sauce I used is Panang's a curry, but it's really not that spicy at all and it's filled with flavor. It turned out great!!

The tripe gave it a chewy texture and the beef was just so soft and tender. I used a beef roast but you can definitely use any beef you have. I didn't have vegetables on hand but you can definitely add them.  If you're going to add potatoes, cook them seperately first and then cut them up in cubes. Add them with the spices and they should be perfectly cooked. My husband now loves this dish even though he's not a big fan of curry, but he loves his tripe.

It's alittle hard to find honeycomb tripe. Most people are terrified to cook with them. I love them in my laab and in noodle soups. If you can't find cooked tripe then just cook it yourself by boiling it. If you can't find tripe at all, then just cook this recipe without the tripe.

1 cup cooked honeycomb tripe, thinly sliced
1 lbs beef pot roast, cubed
1/4 stalk of lemon grass
2 lime leaves
1/2 tsp garlic, minced
1/2 tsp ginger, minced
1 Tbsp Panang Curry Paste
1/2 cup coconut milk
2 star anise
1/2 onion, chopped
2 Tbsp oil
green onions
1 cup water

Heat oil in a pot and brown the cubed beef. You just want some dark color all around it's edges, don't worry about if it's cooked or not because it'll be cooked later. After browing the beef, set them aside on a paper towel and add in the onions, garlic, and ginger. Stir until onions are sauteed.

Add the curry paste and step back because they will pop and the smell is very strong also. Stir up the curry until it's been cooked and turned into a darker color. Add the cooked tripe and stir until all strips are fully coated. ***You can definitely substitute stripe for vegetables such as bamboo, bell peppers, and even potatoes.***

Once the tripes are all coated with curry, add the beef back into the pot and add the coconut milk and water. Stir until coconut milk has dissolved and is well combined with the water. Bring to a boil and drop lemon grass, lime leaves, star anise, and salt to taste. Let simmer until liquid has reduced and thickened. Throw in green onions, stir, and turn off the heat. Serve on rice. *You can add more water if you prefer a soup texture rather than thick*


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