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Yao hon (tripe recipe from Cambodia) back | home | print

Yao hon (tripe recipe from Cambodia)


1 pound of tripe
1 pound of beef
1 pound of fermented tofu
1 cabbage
1/2 pound of watercress
1/2 pound of spinach leaves
1 pineapple, drained and cut into bite size
1/3 pound of chrysanthemum leaves
3 tablespoons Asian barbecue sauce
4 tablespoons satay sauce
1/2 liter of chicken broth
1/2 liter of coconut water
Fish sauce


In a large pot stir the fermented tofu (with or without chili) until it becomes a smooth paste. Turn the heat and add the hot & spicy barbecue sauce, satay sauce, chicken broth and the coconut water. Let it boil for about 5 minutes then reduce the heat and let it simmer for 10 more minutes before adding the diced pineapple. Season with sugar and fish sauce. Thinly slice the meat and the tripe, the cabbage. Transfer the broth to a hot pot. Once it boils again, start stewing your meats and vegetables.