k (2 -2 1/2 lbs ) pre-cooked tripe
shallots(small fresh onions) unpeeled and quartered
garlic cloves, thinly sliced
red or green chilis seeded and halved
mls (3 fl ozs) tamarind water
teas ground ginger
stalk lemon grass
teas ground coriander
teas brown sugar
½ teas salt
kaffir lime leaves
litre( 8 fl ozs) oil
the tripe into a large saucepan with the shallots, garlic
and chilis. Add the tamarind water, ground ginger, coriander,
lemon grass, sugar and salt and lime leaves. Simmer for
30 mins. Leave to cool.
the tripe and cut into small squares.
the oil in a wok and fry the tripe a few pieces at a time
until nicely browned.
Source: Indonesian Food and Cookery
to stir fried vegetables. Serve with rice or noodles.