Offal
A Penang classic, perut masak lemak is made by tenderizing beef tripe with a long parboil, then pressure-cooking it with ginger, red pepper, and coconut milk. Its bold spices balance the texture of the tripe.
Boil the cleaned beef tripe in plenty of water for 45 minutes, skimming off the foam. Drain and rinse with cold water.
Heat the olive oil in the pressure cooker and sauté the onion, garlic, and grated ginger. Add the ground red pepper, turmeric, and salt, and sauté for 1 more minute.
Add the parboiled tripe, coconut milk, crushed lemongrass, and water to the spice mixture. Close the pressure cooker and cook for 60 minutes once it reaches pressure, then let it cool naturally.
Skim off the foam while parboiling the tripe to avoid an unwanted odor in the finished dish. The spices meld further if the stew rests in the refrigerator overnight.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.