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Thai Coconut Curry Tripe and Intestines

Ingredients

  • 1 lb tripe and intestines
  • Kosher salt and ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 14 ounce cans light coconut milk
  • 1 tablespoon cornstarch
  • 2 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 2 to matoes chopped
  • 2 tablespoons thai curry paste
  • Juice of 1 lime
  • 1 tablespoon fish sauce optional
  • 1 teaspoon sugar
  • 1 Thai chili pepper thinly sliced

Instructions

  1. Boil tripe and intestines in water for at least three hours on medium high. You may need to add more water. Remove from sauce pan
  2. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
  3. Melt butter in the saucepan. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
  4. Whisk in tomatoes and curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar.
  5. Return tripe and intestines to saucepan. cook on medium low heat about 25-30 minutes. Make sure the curry does not burn.
  6. Serve immediately.