Hot Sour Fried Tripe
|Tripe||2 Pound, rinsed|
|Shallots||5 , unpeeled, quartered|
|Garlic||3 Clove (15 gm), thinly sliced|
|Hot chilies||5 , halved and seeded (Fresh, Green / Red Colored)|
|Tamarind water||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Salam leaves/Bay leaves||2|
|Vegetable oil||1 Cup (16 tbs)|
Put the tripe into a large saucepan with the shallots, garlic and chilies.
To the tamarind water add the ground ginger, coriander, a pinch of lemon grass if using the sugar and salt.
Pour the mixture over the tripe.
Add the salam or bay leaves and simmer the tripe for 30 minutes.
Let the tripe cool in the cooking liquid.
When cool, remove and drain the tripe.
Pick off the pieces of shallot and garlic and brush away any pieces of herbs.
Cut the tripe into small squares and pat them dry.
Heat the oil in a wok or frying pan and fry the tripe squares, a few at a time, until brown about three minutes.