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Kerabu perut (tripe recipe from Malaysia)


2 cups of cooked tripe
2 cups of soybean sprouts
2 red chilies
2 centimeters of ginger root
1 onion
2 tablespoon of fresh coriander
3 tablespoon of rice grains
1/2 cup of dried coconut
1 lime


In a big salad bowl toss together the tripe, the ginger and the onion all thinly sliced, the soybean sprouts (previously quickly blanched), the grounded red chilies, a little bit of belacan, some chopped fresh coriander, the lime juice, and salt. In a pan, toast the rice grains until golden brown and the dried shredded coconut. Ground the rice and the coconut, and add them to the tripe salad. Garnish with more fresh coriander. Serve the "kerabu perut" as a side dish with rice.