© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Thai Home-Cooking from Kamolmal's Kitchen
Servings: 8 to 10
4 pounds offal (1 pound each of beef heart, tripe, liver, and small intestines for contrasting textures)
2 quarts water
2 stalks lemon grass, bottom 6 inches only
2 tablespoons kah (galangal) pieces
10 Kaffir lime leaves (Makrut)
¼ cup nam pla, to taste
4 serrano chiles
½ cup white vinegar
½ pound mung or soybean sprouts
1 cup cilantro sprigs, coarsely chopped
Clean the outside of the intestines by rubbing them thoroughly with salt (or with alum). Turn them inside out (chopsticks are good for this) and clean the inside, now outside the same way. Rinse thoroughly and place in a large pot. Add the water, lemon grass, kah and Kaffir lime leaves. Bring to a boil and boil slowly for 15 minutes. Add the heart, liver and tripe or other sweetbreads. Boil slowly for 45 minutes.
Remove the meat and slice them into 1 inch long or square pieces, depending on the original shape. Put them back in the pot and continue boiling for another hour or until the meats are tender, adding water as needed to maintain the original level. Remove from heat and add the fish sauce.
Pound the chiles in a mortar 'til they're soft, then chop them finely and mix them with the vinegar. Set aside in a small serving bowl. Divide the bean sprouts in soup bowls, ladle the hot stew over them and garnish with cilantro.
Serve with the chile-vinegar mixture and rice.