- 1.5 lbs. beef honeycomb tripe
- 2 tablespoons canola oil
- 1.5 lbs beef stew meat, like chuck, cut into small cubes
- 1 onion, diced
- 4 garlic cloves, minced
- 2-inch piece of ginger, peeled and julienned
- 1 tablespoon fish sauce
- 1/2 teaspoon freshly ground black pepper
- 1-2 thai bird chilies, split lengthwise
- 2 bay leaves
- Water to cover
- 1 tablespoon beef bile
- Lemons for squeezing
- Slice the tripe into small, thin strips about 1-inch in length by 1/2-inch in width. Place the tripe in a medium pot and cover with cold water. Bring the pot to a boil, reduce heat to low, then simmer for 10 minutes. Drain the tripe and set aside.
- Heat the oil in a large pot over high heat. Add the beef to the pot and brown on all sides–you may have to do this in batches. Transfer the browned beef to a platter.
- Add the onions to the pot and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for 2-3 minutes until fragrant. Add the tripe to the pot and return the meat to the pot as well. Add the fish sauce and black pepper and stir everything to combine. Add the chili peppers, bay leaves, and enough water to cover everything by an inch. Bring everything to a boil, then reduce heat and simmer, partially covered, for 2-3 hours until the tripe is tender.
- Taste the soup for seasoning, and add additional fish sauce or black pepper if needed. Add the tablespoon of beef bile and stir to combine. Continue to simmer for 5 minutes more. Serve immediately with lemon wedges on the side.
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