Curry Beef Tripe Soup

Name: Curry Beef Tripe Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 250 g beef tripe (beef omasum); 25 g onion (remove old layers, cut into half-rice-grain-sized small pieces); 7.5 g curry powder; 3 g refined salt; 2 g MSG (umami enhancer); 750 g beef (bone) broth; 50 g cooked pork lard

A Zhejiang-style soup dish with a crisp, tender texture and a fragrant, appetizing flavor.

25 min

Easy

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Ingredients

beef tripe (beef omasum) 250 g

onion (remove old layers, cut into half-rice-grain-sized small pieces) 25 g

curry powder 7.5 g

refined salt 3 g

MSG (umami enhancer) 2 g

beef (bone) broth 750 g

cooked pork lard 50 g

Instructions

Make the soup base

Place a wok over high heat and add the cooked pork lard. When the oil reaches 30-40% hot, add the chopped onion and sauté over low heat until fragrant and golden. Remove the wok from the heat, add the curry powder, and stir-fry until it turns into a curry-oil paste. Pour in the beef broth, add the salt and MSG, bring to a boil, and set aside.

Process the beef tripe

Wash the beef tripe several times, making sure to scrub clean between every fold. Slice it into thin strips following the grain, then cut into 5-6 cm lengths. Place the strips into a strainer (in 3 batches) and dip into the beef broth, blanching for about 30 seconds. Lift out and pour into bowls, ladle the beef broth over, and serve.