92. Kalio Beef Tripe

• June
• 23

4:03 pm Beefeater, Curry Dish, Dinner, Home Cooking

The idea to cook this dish comes from my Mom. She informed me that she was given some beef and tripes , and she really wanted to eat this one dish that we usually would eat when we were younger.

No, she did not know how to cook the dish, and that is why she asked me to look for it online.

So I searched online. At first, I used the word curry, and it resulted in few results for beef tripe curry. Somehow it doesn’t feel right. Then in one of those search results, kalio babat (aka beef tripe/perut lembu kalio) came up. And I knew that it was the one that I was looking for.

I browsed through few recipes, and most recipes were quite similar to each other. So I came up with this one, using ingredients at hand.

And how does it taste like? Almost like the one we used to eat when we were younger. So my Mom was quite chuffed, really.

And so was I.

KALIO BEEF TRIPE/PERUT LEMBU
Ingredients

Beef tripe 1/2 kg

5 lime leaves, julienned 2 lemongrass, bruised 2 tumeric leaves, julienned 150ml thick coconut milk 1 TB sugar Salt to taste Ground fine 10 shallots 4 garlic pips 6 red chillies 2 cm ginger 1 cm tumeric (or substitute with 1/2 tsp powder) 1 cm galangal 1/2 cup water

Method

1. Clean the beef tripe under cold running water. Put the tripe in a pan, adding enough water to cover it. Then turn heat on high and let the water come to a boil.
2. Lower he heat, and then boil the tripe for about an hour, adding more water as needed as you go.
   After the tripe is cooked, take it off heat, and let it cool. Sliced it, and set it aside for later use.
3. Using about 3 TB oil, saute the grounded ingredients until fragrant. Then add in the sliced tripe and 1/2 cup of water.
4. Let it come to a boil, then lower the heat and add coconut milk, lemongrass, and sugar. Let it come to a full boil again.
5. Then add both lime leaves and tumeric leaves. And salt and some sugar as needed.
6. Cook for further five minutes on low, then take off heat.

Ready to be served with plain white rice. I am sure that if there was more gravy, I could sop it up with some crusty bread.

AND, I would definitely add some cili padi to the grounded ingredients to make it a little bit spicier.