Larb (tripe recipe from Laos) |
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Ingredients1 piece of honeycomb tripe1 kilogram of beef rump steak 1 galangal root 3 tablespoons of chili powder 4 tablespoons of rice powder 1 stalk of lemongrass 5 bunches of coriander 3 shallots 2 bunches of mint leaves 3 kaffir leaves 2 tablespoons of fish sauce 1 teaspoon of sugar 3 limes |
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DirectionsBoil the tripe, and drain it. Once the tripe is cool, slice it very thinly. Grill the beef, then set it on the side to rest. Once the beef is cooled, cut it into very small pieces, almost ground. Add the beef and tripe to a bowl. In the meantime, in a pan, dry roast uncooked rice with kaffir leaves and lemongrass and finely ground it to a powder once toasted. Add the rice powder, the minced galangal root, the lemongrass chopped into fine slices, the chili powder, the sugar, the fish sauce and the lime juice. Chop the shallots, the coriander and the mint leaves and add it to the tripe and beef. Mix well then serve with sticky rice and cucumber slices. |
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