Kerabu Perut is a typical Malay side dish. Its an acquired taste... some may find it tasty and some may find it offensive... depends on which way you look at it...
Nowadays, tripes sold in supermarket (in Malaysia) are washed, pre-cooked and ready to use, no doubt there are still 'uncooked' tripes available especially in smaller town wet market.
It is quite a task to clean the 'cow's stomach', one need to scrub and scrub then boil for quite a long time until it is tender.
The 'cooking' part is usually the one that will put you off... as the smell (of the boiling tripes in the pot permeates the whole house) ... can be really offensive to some... I will not describe it here... but to reduce the 'smell', just throw in galangal in the boiling pot... that should solve any 'smelly' issues....
- 2 cups of cooked tripe - thinly sliced
- 2 cups of bean sprouts - give a quick blanch
- 2 red chillies - grounded
- Belacan Maggi granules
- 2 cm ginger - jullienne
- 1 onion - thinly sliced
- 2 tablespoon of chopped fresh coriander
- 3 tablespoon rice grains - pan toasted until golden brown and ground
- 1/2 cup of dried shredded coconut - pan roasted and ground
- juice of 1 lime
- fresh coriander for garnishing