• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 350g ox tripe
  • 2 thin slices ginger
  • 2 cups water
  • 2 tbsp oil
  • 200g white radish, cut into chunky pieces
  • Ground ingredients:
  • 15 pieces chilli padi (more if preferred)
  • 2cm piece ginger
  • 2 shallots
  • 1cm piece galangale (lengkuas)
  • 3cm piece fresh turmeric root
  • 1 stalk lemon grass, smashed
  • 1 small turmeric leaf (daun kunyit)
  • 2 pieces dried tamarind skin (asam keping)
  • 2 green chillies, seeded and slit into halves
  • 2 tbsp thick coconut milk
  • 2-1/2 cups water
  • Seasoning:
  • half tsp salt or to taste
  • half tsp sugar or to taste
  • 1 tsp chicken stock granules


  1. Trim off excess fat from ox tripe. Wash well. Bring to a boil with ginger and water. Cover and simmer for one and a half to two hours. Drain and set aside.
  2. Heat oil and saute lemon grass and ground ingredients until fragrant. Add ox tripe, turmeric leaf, tamarind skin and stir-fry well. Add water and coconut milk. Bring to a boil, then simmer over medium-low heat for 30 minutes.
  3. Add radish and green chillies, and continue to simmer until ox tripe is tender. Add seasoning and cook for another five to six minutes. Dish out and serve with hot plain rice.

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