Recipe: Intestine Stew - Phá Lấu

By Helen Le Published: December 13, 2014

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Ready In: 3 hrs 0 min

  • Yield: 10 Servings

  • Rinse the tripe a few times and drain, then add 2 tsp salt and some smashed ginger. Rub it well and wash it clean. (Adding 1 tsp baking soda will help clean the tripe faster and reduce the bad smell). Rinse it a few more times until the water runs clear. Soak the tripe for 30 minutes in a bowl of water mix with 2 tbsp vinegar.
  • In a mortar and pestle, add 2-3 pieces of ginger and 1 tsp salt, then crush well. Add 3 tbsp cooking wine (rice wine or vodka) and mix it up.
  • Bring a large pot of water to a boil, then add the tripe.(Adding some rice to cook together with the tripe will make the tripe more crunchy). Then add half of the alcohol ginger mix, which will help to remove the smell. To save time, also add the pig's tongue to a boil together for about 15 minutes (you can boil them separately if you like). Then remove the tripe and tongue and transfer them into an ice water bowl. Add the beef liver and cook for 15 minutes.
  • Cut the tripe, tongue and liver into bite-sized pieces. Don't forget to remove the outer white skin of the pig's tongue.
  • Gather everything in a large bowl. Add minced garlic and minced shallots (1 tbsp each), 2 tbsp of five spice powder, 1 tsp turmeric powder and 1-2 tsp hot pepper flakes. Season with salt, sugar and chicken stock (2 tsp each) and 1 tsp black pepper. Mix very well and leave to marinate for at least 45 minutes of a few hours if you have time.
  • In a large pot, heat some cooking oil and fry some minced garlic until fragrant. Then add the well seasoned intestine and stir fry for 2-3 minutes. Then add 1 liter of coconut water and 1 liter of normal water. That is about 8 cups in total. Also add the rest of the alcohol ginger mix. Add 2 star anise and one small piece cinnamon (optional). Then cover the lid and simmer on medium low hear for 1 hour until all the parts are tender. Finally add about a cup of coconut milk.
  • To make the dipping sauce, in a small bowl, add 1 tbsp sugar, 1 tbsp tamarind liquid and 1 tbsp fish sauce. Stir well to dissolve the sugar and add some chili.
  • Garnish with some Vietnamese mints. To serve, squeeze a lime wedge and mix it up. Serve with a Vietnamese baguette (bánh mì) and the tamarind fish sauce at the side.