2 ways to cook delicious, rich coconut beef stew that will make you forget the way home

Prepare Beef Offal

To clean the offal, remove the slime and unpleasant smell, after purchasing, wash the offal with a little alcohol and salt.

Then boil a pot of water, add 1 tablespoon of salt and 1 smashed ginger root, then sequentially add the stomach lining, honeycomb, and intestines to blanch until a scum (white foam) appears, then remove them, and finally blanch the sugarcane leaves to prevent the other parts from turning dark. When the sugarcane leaves become firm, take them out.

Wash the offal again with water to remove all slime and odor, and let it drain.

Marinate the beef entrails

Put the entrails in a large bowl, add the seasonings: 1/2 tablespoon of curry powder, 1/2 tablespoon of five-spice powder, and salt, sugar, seasoning powder, monosodium glutamate, pepper, fish sauce, minced onion, minced garlic, each 1 tablespoon.

Mix well, marinate for 1 hour for the entrails to absorb the seasonings.

Slightly fry the beef entrails

Heat a pan over high heat, add 1 tablespoon of cooking oil, when the oil is hot, add 1 minced garlic clove, 3 minced shallots, 2 stars of star anise, and 1 stick of cinnamon to sauté until fragrant.

Add the entrails and fry for about 5 minutes, turning both sides for even cooking.

Making beef stew

Add the beef tripe, honeycomb, and intestines into the pressure cooker, 1 liter of coconut water, and simmer for 30 minutes.

After 30 minutes, add the sugarcane leaves and simmer for an additional 20 minutes, then pour in 200ml of coconut milk, season to taste, and cook for about 5 more minutes.

Making dipping sauce

Mix 2 tablespoons of sugar, 1/2 tablespoon of calamondin juice, and 1 tablespoon of fish sauce, stir well until the sugar is completely dissolved. Add chilies to taste.

Finished product

Beef phở with soft tripe pieces, a particularly rich and fragrant flavor, dipped in sour and sweet lime fish sauce, paired with bread is absolutely delicious!

Preparing Beef Offal

Buy beef offal and wash it thoroughly with coarse salt and vinegar, then rinse with clean water. Next, add ginger and 3 tablespoons of cooking wine to a pot containing 300ml of clean water, and bring to a boil.

When the water boils, add the beef offal to blanch it to remove the odor, after blanching, remove the intestine and then blanch the stomach leaves afterwards. Next, take everything out and place it in cold water, rinse again with water until clean. With this preparation method, the beef offal will not smell.

Marinated Beef Entrails

Marinate the beef entrails with all the spices: 1 spoon of five-spice powder, 1 heaping tablespoon of curry powder, 1 tablespoon of seasoning, 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 15 grams of rock sugar, 1 tablespoon of ground pepper, and 1 tablespoon of cooking oil.

Then, smash the lemongrass, ginger, shallots, and star anise, and add them for marinating. Use your hands to evenly spread the spices on all ingredients, then let it marinate for about 30 minutes for the entrails to absorb the flavors.

Cooking Phá Lấu

You add the xách leaves and honeycomb along with the spices into the pot (add the xách leaves last as they cook quickly) for about 10 minutes. When the beef intestines have tightened up, add 1 liter of coconut water or cold water, bring to a boil, skim off the foam, and reduce the heat to simmer for about 30 minutes.

Then add the sugarcane leaves to cook for another 15 minutes. At this point, the beef intestines are tender, so add 1/2 bowl of coconut milk and bring to a boil. Finally, season with 1 teaspoon of MSG and then turn off the heat.

Final Product

So you have completed the delicious beef stew dish. Each piece of well-marinated orange-colored tripe promises to captivate you with its crispy texture combined with the rich flavor of coconut milk.

What could be better than enjoying this beef stew with fresh noodles, white rice, or bread? It will definitely be very flavorful and tantalizing to your taste buds.