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Pho sac bo (tripe recipe from Vietnam) back | home | print

Pho sac bo (tripe recipe from Vietnam)


2 pounds of tripe
2 oxtails
1 onion
1 ginger root
1 star anise
3 tablespoons of fish sauce
2 pounds of fresh rice noodles
3 scallions
3 chilies
1 bunch of cilantro sprigs
1 teaspoon of salt
1 teaspoon of pepper


Simmer the tripe and the cut up oxtails for four hours. Once tender remove the tripe and cut it in thin slices, then place it back in the broth. Discard the oxtails. In the meantime, in an oven broil on both sides the unpeeled onion and the ginger root for approximately ten minutes. Once charred, let them cool, peel then slice them, and add them to the beef broth along with the star anise, salt, and the fish sauce just before removing from the stove. At this point boil the fresh rice noodles for ten minutes. Once cooked, rinse the noodles in cold water, and drain. Serve the noodles in individual bowls topped with the tripe. Garnish each bowl with chopped scallions and fresh cilantro sprigs. Strain the broth and pour it over the content of each bowl. Sprinkle with pepper and sliced fresh chilies, and serve immediately.