Malay-style Beef Tripe Stew

Ingredients

In this Malay adaptation of gopchang jeongol, we incorporate the vibrant flavors of Malay cuisine. The original Korean dish is typically prepared with a soy-based broth and includes various vegetables and spices. However, in this Malay version, we replace the soy-based broth with a coconut milk base and infuse it with traditional Malay spices such as lemongrass, galangal, and turmeric. This adaptation adds a unique twist to the dish, resulting in a rich and aromatic stew that is distinctly Malay. We alse have the original recipe for Gopchang jeongol, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and sliced 500g (1.1 lb) beef tripe, cleaned and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar or brown sugar 2 tablespoons palm sugar or brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef tripe to the pot and cook until it starts to brown.
3. 3.
   Stir in the lemongrass, galangal, turmeric powder, and chili powder. Cook for a few minutes to release the flavors.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 1 hour, or until the tripe is tender.
5. 5.
   Stir in the tamarind paste and palm sugar. Season with salt to taste.
6. 6.
   Continue simmering for another 15-20 minutes to allow the flavors to meld together.
7. 7.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef tripe — Ensure the tripe is thoroughly cleaned before slicing. You can also parboil it for a few minutes to remove any residual odor.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. Use half the amount of powder compared to fresh galangal.

Tips & Tricks

• For an extra kick of heat, add a few sliced bird's eye chilies to the stew.
• If you prefer a thicker gravy, you can reduce the coconut milk by simmering the stew uncovered for a longer time.
• Adjust the spiciness by adding more or less chili powder according to your taste preference.
• Allow the stew to rest for a while before serving to allow the flavors to develop further.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Malay-style Beef Tripe Stew hot with steamed rice or roti canai. The tender tripe and aromatic gravy pair perfectly with the fluffy rice or the flaky roti, creating a satisfying and comforting meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl to showcase the rich and fragrant gravy. Accompany the dish with a side of steamed rice or warm roti canai.