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Ngau lam meen (tripe recipe from Malaysia) back | home | print

Ngau lam meen (tripe recipe from Malaysia)


500 grams of beef tripe
300 grams of beef tendon
300 grams of beef brisket
3 chicken carcasses
50 grams of anchovies
5 liters of water
100 grams of soya bean sprouts
100 grams of bean sprouts
1/2 teaspoon of white peppercorns
1/2 teaspoon of Szechuan peppercorns
2 whole shallots
4 star anise
1 teaspoon of cumin
2 centimeters of galangal root
4 centimeters of cinnamon sticks
5 centimeters of ginger root
1 teaspoon of sugar
1 tablespoon of soya sauce
1 kilogram of fresh noodles
1/2 bowl of chopped spring onion
1/2 bowl of chopped coriander stalks
1 teaspoon of salt


In a large pot with water place the beef tripe, the beef tendon, the beef brisket the chicken carcasses chopped in half, the anchovies, the soya bean sprouts, the peeled shallots. Season with sugar, salt and white peppercorns and bring to boil over medium high heat. Let it boil for a couple of minutes, skimming the foam off the surface. Partially cover the pot and reduce heat. Continue to simmer for a couple of hours. Strain the soup stock and discard the chicken carcasses and the impurities. Cut tripe, beef tendon and brisket into slices. Heat some oil in a pot over high heat. When the oil is hot, stir fry the ginger for a few seconds, then add the Szechuan peppercorns, the star anise, the cumin, the galangal root and the cinnamon sticks and continue to fry until fragrant. Pour the fried spices in the soup stock and bring to a boil. Put in beef tripe, tendon and brisket. Cover, reduce heat and simmer for 1 hour or until the tripe is tender. Add salt, sugar, and soya sauce to taste. Blanch the noodles and the bean sprouts separately, and serve in a bowl with soup, tripe, tendon and brisket. Garnish with chopped spring onions and coriander. Serve hot with chili sauce.