Beef intestine stew is one of the beef dishes that has gained a lot of affection from diners. With a simple cooking method but still incredibly delicious, rich, and uniquely flavored, it will surely make many people fall in love. Let’s get started cooking with TasteVN to learn 2 extremely attractive ways to cook beef intestine stew with coconut water right below!
1. Beef intestine stew with pressure cooker
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Preparation
1 hour
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Beef intestine stew with pressure cooker Serves 10 people
Beef intestine 500 gr (including intestine/ stomach/ honeycomb/ spleen) Coconut milk 200 ml Coconut water 1 liter White wine 2 tablespoons Garlic 2 cloves Chopped shallots 5 cloves Ginger 1 piece Red chili 2 pieces Fish sauce 1 tablespoon Calamansi juice 1/2 tablespoon Cinnamon 1 stick Star anise 2 pieces Five-spice powder 1 teaspoon Curry powder 1 teaspoon Cooking oil 1 tablespoon Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ pepper)
Preparation Tools
Ingredient Image
Preparation Tools:
Pressure cooker, bowl, induction cooker, non-stick pan, plate,…
How to Prepare Phá lấu bò with a Pressure Cooker
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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.
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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.
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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.
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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.
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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.
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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!
2. Beef phở (recipe shared by users)
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Beef phở (recipe shared by users) Serves 6
Beef tripe 1 kg (Honeycomb/leaf wrap/sugarcane leaf) Coconut water or cold water 1 liter Coconut cream 1/2 cup Lemongrass 2 stalks Star anise/dry cinnamon 15 gr Shallots 1 bulb Ginger 15 gr Five spice powder 1 teaspoon Curry powder 1 tablespoon Fish sauce 1 tablespoon Oyster sauce 1 tablespoon Cooking oil 1 tablespoon Cooking wine 3 tablespoons Vinegar a little Rock sugar 15 gr Salt a little Common spices a little (Seasoning salt/salt/msg/ground pepper)
Tools needed
Ingredient image
How to Prepare Beef Offal Stew (recipe shared by users)
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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.
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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.
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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.
Tip:- This dish should be cooked slightly bland, do not make it salty as the beef intestines will be dipped in chili salt. The broth can be enjoyed with bread or instant noodles.
- If you prefer it sweeter, add rock sugar for a more mellow sweetness than granulated sugar.
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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.
How to choose fresh beef entrails
- Choose the liver that has a dark red or purplish color, with a smooth and shiny surface that feels soft and fine; pressing it will leave a fingerprint.
- For the spleen, select long and flat pieces, with round ends, dark red or slightly green, and feel a bit spongy when touched. Spleens that are bruised black or mushy should never be used.
- Avoid entrails that are bruised black or greenish, have a foul smell, lack elasticity when pressed, and are slimy.
TasteVN hopes that with the two beef stew recipes with coconut water above, you and your family will enjoy an irresistible delicious dish right at home! Wishing you and your family success.
