A classic of Penang cuisine, perut masak lemak simmers beef tripe until tender through a long pre-boil, then pressure-cooks it with ginger, chili and coconut milk. The bold spicing balances well against the tripe's texture.
Boil the cleaned tripe in plenty of water, skimming off the foam, for a 45-minute pre-boil, then drain and rinse in cold water.
Heat the olive oil in the pressure cooker and sauté the onion, garlic and grated ginger, then add the chili powder, turmeric and salt and cook for one more minute.
Add the pre-boiled tripe, coconut milk, bruised lemongrass and water to the spice base, then close the pressure cooker lid; cook for 60 minutes once it reaches pressure and let it release naturally.
Be sure to skim off the foam while pre-boiling the tripe, or an unwanted smell will linger in the finished dish. Letting the stew rest overnight in the fridge lets the spices settle in even more.
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