Name: Hot and Sour Fried Tripe
Yield: Serve 4 to 6 unless otherwise stated.
Cuisine: Indonesia
Ingredients: 1 tsp ground ginger; 2-2½ lb tripe; 5 fresh hot red chili peppers, halved and seeded; 3 cloves of garlic, thinly sliced; 5 shallots, unpeeled, quartered; ½ tsp ground coriander; 2 bay leaves; 6 tbsp tamarind water (see note); 1 tsp brown sugar; 1 cup oil for frying; ½ tsp ground lemongrass; Generous pinch of salt

Preparation info

Serve
4 to 6
unless otherwise stated.

Difficulty
Easy

Appears in

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

About

Sri Owen is a brilliant Indonesian food writer. She’s also a friend of mine, and I know from private experience that her food is as wonderful as her recipes. This one comes from Indonesian Food and Cookery, her award-winning book. One does not think of people in Southeast Asia as being consumers of tripe, but, in fact, tripe is one of the best dishes in many Chinese restaurants. The Indonesians also do it very well. This is a totally unusual tripe recipe with its hot and sour flavorings, bu