Beef tripe recipes from around the world
Kuai tiao neua (tripe recipe from Thailand) back | home | print

Kuai tiao neua (tripe recipe from Thailand)


1 pound of beef tripe
1/2 pound of beef liver
1/2 pound of beef lung
4 beef bones
1 cup of cow's blood
1 stalk of celery
1/2 pound of mushrooms
2 shallots
2 onions
4 kaffir lime leaves
1 piece of ginger root
4 red chilies
2 tablespoons of fish sauce
2 tablespoons of dark sweet soy sauce
1 tablespoon of light soy sauce
1 pound of noodles


Break the beef bones with a hammer, and roast them in a hot oven for 15 minutes. Add sliced celery, quartered onions, sliced shallots, and roasted bones to a pot of boiling water. Let is simmer gently for one hour, then bring to boil to decrease the volume of the broth in half. Once the broth is reduced, let it cool, skim off the fat, and filter it through a fine sieve. Heat the broth back to a gentle simmer, add the blood, the shredded kaffir lime leaves, the grated ginger root, the chopped red chilies, the fish sauce, and both soy sauces, along with the tripe, the liver, and the lungs. Continue to simmer until the tripe is tender. Soak the noodles in cold water for 15 minutes then set them aside. A few minutes before removing the pot from the stove, add the mushrooms and the noodles. Garnish with a few coriander leaves and serve very hot.