🇧🇹 Bhutanese Cuisine

Goep

Tripe Curry

Prep Time 30 min

Servings 4

Difficulty Hard

Calories 278 kcal

Tender beef tripe slow-cooked with radish, ginger, and Sichuan pepper in a warming broth, a cherished Bhutanese comfort dish for cold mountain evenings.

Ingredients

500g beef tripe, cleaned and cut
2 white radishes, chunked
4 dried red chilies
1 tbsp ginger, minced
3 cloves garlic, minced
1 onion, sliced
2 tbsp butter
1 tsp Sichuan pepper
4 cups water
Salt to taste

Instructions

1 Clean tripe thoroughly, cut into bite-sized pieces.
2 Pressure cook or boil tripe in water for 30-40 minutes until tender.
3 In a separate pot, melt butter. Sauté onion, garlic, and ginger until fragrant.
4 Add cooked tripe, radish chunks, dried chilies, and Sichuan pepper.
5 Add 2 cups cooking liquid, bring to a simmer, and cook for 20 minutes until radish is tender.
6 Season with salt and serve hot with red rice.

Did You Know?

In Bhutan, every part of the animal is used. Tripe dishes are considered a delicacy, not an afterthought.