Beef tripe curry is a dish that is full of flavor and color, and the following is a basic recipe:
Preparation of materials.
Ingredients**: 500 grams of fresh or cooked tripe.
Garnish**: 2 potatoes (potatoes), cut into cubes.
Seasoning 1**: appropriate amount of curry powder, monosodium glutamate, sesame oil, salt.
Excipients**: minced garlic and red pepper slices.
Stock or water**: Appropriate amount of pork bone stock or water.
Other optional ingredients**: vermicelli, fried tofu, bamboo shoot leaves, crab mushrooms, etc.
Steps:
1.*Handling tripe**:
Fresh tripe should be cleaned in advance to remove grease and impurities, and if it is cooked tripe, it can be used directly.
If the tripe is fresh, it needs to be cooked until it is eight ripe or fully cooked before cutting into cubes for later use.
2.*Pre-treatment ingredients**:
Peel and cut the potatoes into pieces, wash and drain with bamboo shoot leaves, crab mushrooms, etc.; Soak the vermicelli until soft and set aside.
Slice the green onion, slice the ginger and mash the garlic.
3.*Cooking Process**:
Heat the pan with cold oil, add the green onion and ginger slices and stir-fry until fragrant, then add curry powder and stir-fry until fragrant.
Add the sliced tripe and stir-fry evenly so that the curry powder is fully wrapped in the tripe.
Pour in the prepared pork bone stock or enough water, bring to a boil and reduce to medium-low heat and simmer.
When the soup begins to thicken, add the potatoes and other vegetable ingredients and simmer until the potatoes are soft and rotten.
Add the right amount of salt, MSG according to taste, and add curry powder as appropriate to add flavor.
Finally, sprinkle with minced garlic and red pepper flakes, drizzle with some sesame oil to enhance the fragrance, and simmer for a while before cooking.
4.*Out of the pot and on the plate**:
The stewed curry tripe is served on a plate and enjoyed steaming, or it can be served with rice.
Please note that the specific preparation of curry tripe may vary depending on the region and individual tastes, and the above is a basic production process, which can be adjusted according to the actual situation.