Malaysian-style spicy tripe soup is a hearty brunch dish made by simmering leftover boiled tripe with ginger, red pepper, and coconut milk. Keep the heat low to thicken the soup.
Cut the boiled tripe into thin strips.
Sauté the onion, ginger, and red pepper over medium heat for 8 minutes.
Add the tripe strips and coconut milk, then simmer over low heat for 75 minutes.
Keep the soup at a gentle simmer over low heat; a hard boil can cause the coconut milk to separate. Cut the tripe into thin strips so it softens evenly with the other ingredients.
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