Tripe Curry
MasterChef New Zealand - Antoine's Red Thai curry
tripe
Recipe by Tony Astle
Red curry paste
7 dried red chilies
1/2 tsp white peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp shrimp paste
2 shallots, finely chopped
5 garlic cloves, finely chopped
1 lemongrass, white part only, finely diced
1 tsp ginger, finely diced
3 Coriander roots, finely sliced
1 kaffir lime leaf, finely chopped
Thai curry sauce
1Tbsp garlic, finely diced
1 Tbsp ginger, finely diced
3 1/2 Tbsp red curry paste
2 1/2 Tbsp tomato paste
10grms palm sugar
1/4 litre Campbells chicken stock
500mls coconut cream
1/4 cup coriander leaves, chopped
1 spring onion, white part only, finely sliced on angle 3/4
1-2 limes, juiced
Fish sauce
Tripe
1 large onion, very finely diced
3 cloves garlic, finely diced
100grms rindless bacon, finely chopped
600grms cooked honeycomb tripe, cubed, plus tripe cooking
juices
2 quail eggs, soft boiled, to serve
Bean shoots, to serve
Cucumber, julienned, to serve
Coriander, to serve
1 Preheat the oven to 180 C.
2 For the red curry paste, Place the chillies in a bowl and cover
with boiling water, set aside to soak for 10 minutes, drain then
deseed and roughly chop.
Fold the peppercorns, coriander seeds, cumin seeds and shrimp paste
in foil and place in the oven and bake for 6-12 minutes or until
fragrant.
Place all ingredients in a mortar and using the pestle pound into a
smooth paste.
3 For the Thai curry sauce, heat an oiled frying pan over a low
heat, add the garlic and ginger and sauté for a 3 minutes,
add the curry paste, tomato paste and palm sugar and sauté'
for another 2-3 minutes, add the Campbells chicken stock and
coconut cream, stir, turn up heat and allow the sauce to reduce,
and continue to reduce until sauce consistency. Set aside until
needed.
Stir through chopped coriander and spring onions and season to
taste with fresh lime juice and fish sauce.
4 For the Tripe, heat an oiled frying pan over a medium heat, add
the onions, garlic and bacon cook until soft, add the tripe and
tripe juices and allow to simmer until most of the liquid has
evaporated, add the Thai curry sauce and bring to a boil then
reduce heat and simmer until ready.
Bring a saucepan of water to the boil then reduce to a simmer, soft
boil the eggs for 1-2 minutes, remove and place in a bowl of iced
water. Peel.
5 Spoon the curried tripe into a bowl, top with the halved quail
eggs, top with bean shoots, cucumber and coriander to
serve.
