Beef tripe braised in coconut water is a braised dish that is delicious, can supplement your family’s daily menu, and can also be enjoyed as a snack with beer while chatting with friends. Let’s cook together with TasteVN and make this dish using 2 simple methods with a pressure cooker and a pan to create a soft, fragrant, and attractive dish!
1. Beef tripe braised in electric pressure cooker
Preparation
15 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Beef tripe braised in electric pressure cooker Serves 4
Ginger a little Beef tripe 1.5 kg Vinegar 130 ml Baking soda 1 tablespoon Onion 1 bulb Star anise 3 pieces White wine 1 tablespoon Garlic 6 cloves Shallots 1 bulb Five spice powder 1 teaspoon Soy sauce 3 tablespoons Dried chili a little Fresh chili a little Coconut water 1 liter Cooking oil 2 tablespoons Common seasoning a little (sugar/salt/seasoning powder/msg)
How to choose fresh and delicious beef intestine
- Choose beef intestine that has a light pink color, with the internal fluid being a milky white, as yellow fluid indicates that the intestine may be bitter.
- The intestine should be firm, round, and colorful. When touched, it feels thick and sturdy.
- Avoid choosing intestines that have lumps like rice grains on the outside or have an unusual foul smell.
- It’s best to go to the market early in the morning to select fresh beef intestines.
Tools Required
Pressure Cooker, Blender, frying pan, pot, scissors,…
How to cook Braised Beef Intestine with an Electric Pressure Cooker
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Prepare and Boil the Beef Intestine
To thoroughly remove the fishy smell and dirt, after purchasing, use a knife to scrape both sides of the beef intestine clean and cut off excess fat.
Next, place the beef intestine in a bowl with 100ml of vinegar, 1 tablespoon of salt, and 1 tablespoon of baking soda, then use your hands to massage and rub the beef intestine for about 5 minutes, then rinse multiple times with water.
Tip: Using vinegar and baking soda to prepare the beef intestine helps make it cleaner and whiter.
Add 2 liters of water to the pot and bring it to a boil, then add 1 tablespoon of salt, 2 slices of ginger, 1 onion quartered, 3 star anise, 1 tablespoon of white wine, 2 tablespoons of vinegar, and bring the water back to a boil.
Next, add the beef intestine, blanch for about 5 minutes, then remove the intestine, rinse it again 2-3 times with water, and let it drain.
Tip: Blanching the beef intestine with alcohol, vinegar, and star anise helps eliminate the fishy smell, and the beef intestine will look white and beautiful after boiling, without turning dark.
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Prepare the marinating spices
Put 1 slice of ginger (about 3g), 3 cloves of garlic, 1 shallot, 1 teaspoon of five-spice powder, 1.5 tablespoons of sugar, 3 tablespoons of soy sauce, 1 teaspoon of seasoning powder, 1 teaspoon of salt, a little dried chili, and a little fresh chili into the blender, then cover and blend until the mixture is smooth.
Tip: Depending on your taste and preference for spiciness, you can adjust the amount of chili accordingly!
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Marinate the beef intestines
Put the blended seasoning sauce mixture into the beef intestines, then mix and massage evenly. Marinate the beef intestines for about 1 hour for the intestines to absorb the seasoning.
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Stir-fry the beef intestines
Place a pan on the stove, add 2 tablespoons of cooking oil and heat it up, then add 3 crushed garlic cloves and 2 slices of ginger to sauté until fragrant.
Next, add the beef intestines and stir-fry briefly over medium heat for about 5 minutes until the intestines are firm and fragrant, then remove them.
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Beef entrails braised
Place the beef entrails in the pressure cooker, then add 1 liter of fresh coconut water.
Close the lid and lock the valve, select the Meat/Stew button, and cook on the slow cooking mode (Less) for about 10 minutes.
After 10 minutes, release the valve, open the lid, and stir the beef entrails well.
Continue to close the lid, press the Sauté button, and cook on normal mode (Normal) for another 15 minutes until the coconut water reduces and thickens, and the beef entrails become tender.
Finally, add about 1/4 teaspoon of seasoning powder, stir well, and turn off the heat.
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Final product
Transfer the beef entrails to a plate, use scissors to cut into bite-sized pieces, and then decorate for a beautiful presentation.
The braised beef entrails with coconut water have a beautiful golden color along with an enticing aroma. The beef entrails are chewy and tender, seasoned perfectly to stimulate the taste buds.
This dish is great served with hot rice or wrapped in rice paper, accompanied by garlic soy sauce or sweet and sour calamansi dipping sauce, both are absolutely wonderful!
2. Braised beef tripe using a pan
Preparation
15 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Braised Beef Tripe using a Pan For 4 people
Beef tripe 800 gr Coconut water 1.5 liters Garlic 4 cloves (minced) Fish sauce 5 tablespoons Five-spice powder 1 tablespoon Cooking oil 3 tablespoons Common seasoning A little (sugar/salt/MSG/seasoning powder)
How to choose fresh and delicious beef tripe
- When buying beef tripe, you should prioritize buying directly at the slaughterhouse as it is the freshest, or you can buy it at the market early in the morning, avoiding tripe that has been left for too long.
- When shopping, you should choose tripe that feels firm and thick. Additionally, you should observe the color of the tripe; select tripe that is uniformly white without bruises to ensure food safety.
How to Prepare Beef Intestines Braised in a Pan
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Prepare the Beef Intestines
To clean the beef intestines and remove any bitterness, after purchasing, use your hands to stroke along the length of the intestines to push out all the dirt inside, repeating this step 2 – 3 times.
Then soak the beef intestines in diluted salt water and use lemon to rub the intestines to clean and eliminate the fishy smell, rinse thoroughly with water and let drain.
Place a pot on the stove, add 1 liter of coconut water and 50ml of plain water, 1/2 tablespoon of salt, and 1/3 tablespoon of MSG into the pot, stir well, and bring to a boil.
When the water begins to boil, add the beef intestines and boil over medium heat for about 20 – 30 minutes until the intestines are just cooked, then remove to a plate.
Tip: During boiling, every 10 minutes, you should turn the beef intestines once to ensure they cook evenly. -
Marinate the beef intestines
Add to the plate of beef intestines 1/3 teaspoon of salt, 1/3 teaspoon of seasoning powder, 1/3 teaspoon of monosodium glutamate, 1 tablespoon of sugar, 1 tablespoon of fish sauce, and 1 tablespoon of five-spice powder. Mix well and let the beef intestines absorb the seasoning for about 30 minutes to 1 hour.
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Make the braising sauce
Add 500ml of fresh coconut water, 1 teaspoon of seasoning powder, 1 teaspoon of monosodium glutamate, 4 tablespoons of sugar, and 4 tablespoons of fish sauce to a bowl, then stir well until the seasonings are completely dissolved.
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Braised Beef Intestines
Place a frying pan on the stove, add 3 tablespoons of cooking oil and heat it up, then add minced garlic and sauté until fragrant.
When the garlic becomes aromatic, add the beef intestines and stir-fry over medium heat for about 4 – 5 minutes. Next, pour the previously mixed braising liquid into the pan and bring it to a boil.
When the liquid in the pan starts to boil, add 1 tablespoon of sugar, then reduce the heat and continue to braise the beef intestines for another 30 – 35 minutes until the liquid reduces and thickens, and the intestines turn a beautiful golden color.
Tip:- It is recommended to braise the beef intestines over low heat for them to become tender and absorb the seasoning evenly.
- After about 25 minutes when the intestines are nearly cooked, you can remove them, cut them into small pieces, and braise them further to enhance the flavor absorption.
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Final Product
Place the beef intestines on a plate and use scissors to cut them into bite-sized pieces.
The braised beef intestines made in a frying pan are incredibly easy to prepare, offering a rich flavor, with chewy and crispy intestines, combined with the sweetness of coconut water and rich seasonings, promising to be a wonderful dish that will change the family’s taste!
How to clean beef tripe and intestines without the fishy smell
- Turn the inside out, then add salt or flour and use a knife to scrape off the white membranes around to remove all the slime, rinse with water. Continue to rub with a few slices of lemon for about 10 minutes to clean it once more.
- Alternatively, you can blanch the beef tripe/intestines briefly in boiling water with salt, vinegar, and ginger wine (if available), then rinse with water several times before cooking.
Above are 2 ways to make beef tripe stewed in a pressure cooker and pan very simple and quick to help make your cooking easier. Wish you success right from the first time!
*Refer to the recipe and images from the YouTube channel Vành Khuyên Lê and DELICIOUS AND EASY DISHES
