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Thai Coconut Curry Tripe and Intestines

Princess Tafadzwa

I have had tripe and intestines made the same way my whole life. Until now. Boil the two meats together, add a little oil, tomatoes, onions and seasoning and you are done. After a few hours. Don’t get me wrong I like this method but its time to break the mould and do something different. On few occasions I have had them barbequed and that is like maybe three times.

Problem is, there is little else you can do to tripe and intestines. These are tough cuts and require time to cook. That cuts out several methods of preparation. What I had never thought of before was making a curry. I make all sorts of curry with chicken, beef, lamb and vegetables. So I thought let me try with tripe.

It worked perfectly. I used this curry paste. Initially I was worried that the curry would take over the taste of the tripe. It didn’t; the flavours work well together. It is now my favourite method to cook tripe.

If you do not like coconut milk or can not find it, you can use yoghurt or sour milk. It makes the sauce creamy and flavourful.

I adapted the recipe from Damn Delicious for chicken curry for this recipe.

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Thai Coconut Curry Tripe and Intestines

Ingredients

  • 1 lb tripe and intestines
  • Kosher salt and ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 14 ounce cans light coconut milk
  • 1 tablespoon cornstarch
  • 2 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 2 to matoes chopped
  • 2 tablespoons thai curry paste
  • Juice of 1 lime
  • 1 tablespoon fish sauce optional
  • 1 teaspoon sugar
  • 1 Thai chili pepper thinly sliced

Instructions

  1. Boil tripe and intestines in water for at least three hours on medium high. You may need to add more water. Remove from sauce pan
  2. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
  3. Melt butter in the saucepan. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
  4. Whisk in tomatoes and curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar.
  5. Return tripe and intestines to saucepan. cook on medium low heat about 25-30 minutes. Make sure the curry does not burn.
  6. Serve immediately.
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