This is usually served with Sambel Tomat as a contrasting condiment.
The sugar cane is used to help soften the tripe ramfer than to add any
sweet- ness to the soup; if this is not available, the cooking time
will be slightly longer. ##
600
g (1/4 lb) beef tripe, cleaned and washed well
3 litres (12 cups) water
1 litre (4 cups) beef
stock
5 cm (2 in) sugar cane stem, split lengthwise (optional)
2,5 cm. (1 in) ginger, peeled and sliced lengthwise
4 cloves garlic, peeled and sliced
1 tablespoon distilled white vinegar
200 g (6 1/2 oz) giant white radish, peeled and diced in 1 cm (1/2
in) cubes
5 sprigs celery leaf, chopped
1 tablespoon fried
shallots
Rinse tripe
well under running water until very clean. Bring water to boil in a
large pan, add tripe and simmer until soft (approximately 1 hour). Strain
water and cool tripe in ice water. Cut in pieces approximately 2,5 cm
x 1 cm (1 in x 1/2 in). Bring beef stock, sugar cane, ginger, garlic
and vinegar to boil. Add tripe and radish. Simmer until vegetables are
soft. Garnish with celery leaf and fried shallots.
Helpful
hints: Any type of summer squash or Chinese winter melon can
be used instead of giant white radish (Japanese daikon).
This soup reheats well.
