Tripe with Thai red curry sauce

Ingredients for 4 servings:

• 500 g tripe
• 50 g oil (peanut oil)
• 1 bunch of spring onions
• Curry paste, red
• 6 kaffir lime leaves
• 1 bunch of coriander leaves
• 1 liter coconut milk
• 1 bulb(s) of fresh ginger (alternatively pickled ginger)
• 4 tbsp fish sauce, light
• 1 tbsp sugar
• 2 limes, the juice
• 500 g vegetables, cut into strips, of your choice and season
• 4 cup(s) rice (fragrant rice)
• 4 tbsp peanuts, unsalted

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Baden – Asian

Rinse the tripe thoroughly and boil in salted water for about 2 hours until tender. Then cut into thin strips. Rinse and slice the seasonal vegetables. Heat a wok with peanut oil and roast 4 tablespoons of unsalted peanuts. Add the tripe and pour over the coconut milk. Add the curry paste and kaffir lime leaves, as well as the juice of one lime (or, if you like it sour, add the juice of two limes). Finely grate the ginger and add it. Add the sugar. Simmer everything for about 25 minutes. Now add the vegetable strips, coriander, and fish sauce, and simmer for another 8-10 minutes. The vegetables should still have some bite. If you like, you can add lemongrass (I personally don’t like that slightly soapy taste). Kaffir lime leaves and fresh lime add a wonderful aroma. Cook fragrant rice and serve as a side dish. It might be a little different than usual with the tripe, but it’s really great and goes perfectly together.