Curry Beef Tripe Soup

May 28, 2017  Cambodia Recipe Avatar
Curry Beef Tripe Soup

Curry Beef Tripe Soup with eggplant, lotus shoots and coconut soup is absolutely delicious Khmer ethnic food. The soup does require a long cooking time, so a pressure cooker is ideal for making it. You can use a regular stock pot, but it will take two to three hours to cook the tripe to the desired tenderness. 


1/2 lb (225 gram) of Beef tripe, soaked in vinegar, scrubs with baking soda, rinsed well
6 Cups of water
2 Tablespoons of vegetable oil
3 Cloves garlic, minced
1/4 Cup of fresh or frozen minced lemon grass
1/2 lb (225 gram) of beef, sliced thin
2 Tablespoons of curry powder
1/4 Teaspoon of paprika
1 Tablespoon of sugar
2 Tablespoons of fish sauce
1/2 Teaspoon of salt
1/4 Teaspoon of black pepper
1 Large Asian of egg plant, cut chunks
8 of Boiled lotus shoot, rinsed and drained
2 Kaffir lime leaf
1 Cup of coconut milk
4 Cups of water
2 Stalks of green onion, chopped ½ inch in length

Directions to make Curry Beef Tripe Soup

  1. Put beef tripe and 6 cups water in a large pot, cook for 30 minutes, drained and rinsed well under cold water, cut to chunks bite sizes, set a side.
  2. Pre-heat a soup pot.
  3. When soup pot is hot, add oil, garlic, lemon grass, sliced beef and beef tripe, stir well.
  4. Seasoning with curry powder, paprika, sugar, fish sauce, salt and black pepper.
  5. Add eggplant, lotus shoots and kaffir lime leaves.
  6. Add coconut milk and 4 cups water, and simmering till meat tender.
  7. Top with green onion.

Serve hot with rice.

Enjoy it


Related Recipe: Beef Curry with Mango

Nutrition Facts

Serving Size: 2

Calories Per Serving: 915

% Daily Value
Total Carbohydrate ‏28.3g 10%
Cholesterol ‏203mg 68%
Total Fat ‏57.4g 74%
Saturated Fat ‏33.6g 168%
Dietary Fiber ‏7.1g 25%
Protein ‏74.9g 150%
Sodium ‏2182mg 95%
Sugars ‏1.1g 2%


30 min


30 min




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