Beef Tripe in Curry and Cheese Sauce


Couple weeks ago, I bought some half kilo of beef tripe to use for some Gotong Batangas. There were some left overs and I thought I would make something out of it. What was left was a chunk good enough for at least two more new dishes. I thought something sinful would comprise of the first half of what was left. So here it is, beef tripe with curry and cheese sauce.

This was for me a first for this kind of dish mix and it had me excited as to what will the taste be like. I thought I would have something mild (with the tripe) with a sauce so strong and oozing with so much contrasting flavor.

I was never wrong. 🙂

Features of this Dish
Mild tripe flavor, spicy and cheesy

Spicy, hints of cheese and herbs


  • boiled and tenderized beef tripe cut into small pieces
  • yellow curry
  • cheese powder
  • cheddar cheese cubes
  • herbs & spices (thyme, rosemary, oregano, marjoram, garlic, black pepper)
  • hard boiled egg
  • green peas

How To

I slow boiled on low heat what was left of the tripe for 90 minutes to have it tenderized. After the boiling was done, took half and cut it into small pieces. I set aside the remaining broth and other half of the tripe and cooled it down. That portion ended on the freezer for some soup. I would have to blog about it next time.

Took some of the broth and make it into a sauce. I just simply tossed small small cut pieces of cheddar cheese, butter, yellow curry, thyme, rosemary, oregano, marjoram and some sea salt and have it thickened. And there it was, my curry and cheese sauce.


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