Inspired by the Vietnamese street-food tradition of phá lấu, this dish cooks beef tripe and liver with five-spice seasoning and coconut water in a pressure cooker. Hot red pepper gives this low-carb dish its distinctive flavor.
Cut the tripe and liver into large pieces.
Rub the tripe and liver with the five-spice seasoning, ginger, garlic, and hot red pepper, then transfer them to the pressure cooker.
Add the coconut water, fish sauce, and cinnamon stick, then close the lid. Once the cooker reaches pressure, cook for 12 minutes.
Release the pressure, remove the cinnamon stick, and serve hot.
Thoroughly clean and rinse the tripe before cooking; otherwise, it may retain an unpleasant odor. Allergen: fish (fish sauce).
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