Clear Tripe Soup usually served with Tomato Sambal as a contrasting condiment. The sugar cane is used to help soften the tripe rather than to add any sweetness to the soup; if this is not available, the cooking time will be slightly longer.
Ingredients:
600 g (1¼ lbs) beef tripe, cleaned and washed well
12 cups (2.8 litres) water
4 cups (1 litre) Beef Stock
5 cm (2 in) sugar cane stem, split lengthwise (optional)
2.5 cm (1 in) fresh ginger, peeled and sliced lengthwise
4 cloves garlic, peeled and sliced
1 tablespoon distilled white vinegar
200 g (7 oz) daikon radish, peeled and cubed
5 springs celery leaves, chopped
1 tablespoon Crispy Sahallots, to garnish
Rinse the tripe well under running water until very clean. Brings the water to a boil in a large pan, add the tripe and simmer until soft (about 1 hour).
Strain the water and cool the tripe in ice water. cut in pieces approximately 2.5 x 1 cm (1 x ½ in).
Bring the Beef Stock, sugar cane, ginger, garlic, and vinegar to a boil. Add the tripe and daikon radish. Simmer until the vegetables are soft. Garnish with celery leaves and Crispy Fried Shallots.
Helpful hints: Any type of summer squash or Chinese winter melon can be used instead of daikon radish. This soup reheats well.