Spicy Beef Tripe Stew with Mala Sauce

Ingredients

• 500g (1.1 lb) beef tripe, cleaned and cut into bite-sized pieces 500g (1.1 lb) beef tripe, cleaned and cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 teaspoons ground chili powder 2 teaspoons ground chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 tablespoons Mala sauce 2 tablespoons Mala sauce
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the beef tripe to the pot and cook until it starts to brown slightly.
3. 3.
   Stir in the ground chili powder, cumin, coriander, turmeric, and crushed Sichuan peppercorns. Cook for another minute to toast the spices.
4. 4.
   Add the Mala sauce and beef broth to the pot. Bring to a simmer and cover. Cook for 2-3 hours, or until the tripe is tender and the flavors have melded together.
5. 5.
   Season with salt to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soaking it in water with a splash of vinegar can help remove any residual odor. Cook the tripe until it becomes tender and has a slightly chewy texture.

Tips & Tricks

• For an extra kick of heat, add more Mala sauce or crushed Sichuan peppercorns.
• Serve the Mala Mogodu with steamed rice or crusty bread to soak up the flavorful sauce.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder and Mala sauce.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Mala Mogodu hot, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to complete the meal.

Presentation advice

Present the Mala Mogodu in a deep bowl, allowing the vibrant red sauce to contrast with the pale tripe. Sprinkle some fresh cilantro on top for a pop of green color.