Slow-Cooked Water-Buffalo Tripe

Name: Slow-Cooked Water-Buffalo Tripe (Tom Om Kanna Kuai)
Cuisine: Luang prabang
Ingredients: 3 spring onions, washed and each tied into a loose knot; 3 sprigs of coriander, washed and tied together; 500 grams water-buffalo meat, washed; 1 handful peeled shallots; 1 kilo thick water-buffalo tripe—not including any thin tripe—blanch in boiling water and scrape until white and clean; 500 grams water-buffalo meat, washed; 1 kilo thick water-buffalo tripe—not including any thin tripe—blanch in boiling water and scrape until white and clean; 1 kilo thick water-buffalo tripe—not including any thin tripe—blanch in boiling water and scrape until white and clean; chopped coriander; curry (powder, 1 coffeespoonful); salt, fish sauce and ground black pepper; ground dried chilli pepper (1 coffeespoonful); canned tomato paste (1 soupspoonful); 1 Chinese radish—peel and cut across into three, then cut each of the three sections into six parts lengthways, and wash all the pieces; 3 large carrots—scrape off the hard outer skins, cut each carrot across into two halves, and then cut each half into quarters lengthways; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; 3 slices galingale; 3 stalks of celery, washed and tied together; 3 large carrots—scrape off the hard outer skins, cut each carrot across into two halves, and then cut each half into quarters lengthways; 1 large onion, sliced vertically

Tom Om Kanna Kuai

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 kilo thick water-buffalo tripe—not including any thin tripe—blanch in boiling water and scrape until white and clean
500 grams

Asia
Laos
Side dish
Main course
Southeast Asia
Gluten-free

Method

Put the tripe, the meat, the spring onions, the celery, the coriander and the galingale into a pot with a lid, and add enough clean water to cover these ingredients. Sprinkle a little salt over them and put the pot on the fire. Cover, and leave to boil until the tripe is tender. Then