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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
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In a medium bowl, whisk together coconut milk and cornstarch; set aside.
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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.
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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.
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Return tripe and intestines to saucepan. cook on medium low heat about 25-30 minutes. Make sure the curry does not burn.
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Serve immediately.