Beef Tripe Soup
Makan Tengah Hari • Malaysia
How to Make Beef Tripe Soup (Traditional & Healthy Version)
Beef Tripe Soup, locally known as 'Sup Perut Lembu', is a beloved dish in Malaysian cuisine, celebrated for its comforting warmth, rich flavors, and multicultural heritage. This hearty soup is a staple at many Malaysian warungs and family tables, especially among the Malay and Mamak communities. The use of spices like serai (lemongrass), halia (ginger), and daun sup (celery leaves) creates a fragrant, soothing broth that perfectly complements the tender beef tripe. Traditionally enjoyed as a light lunch or late breakfast, Beef Tripe Soup is both nutritious and satisfying. Its clear broth, infused with local spices and herbs, captures the essence of Malaysian culinary diversity. This healthy adaptation uses minimal oil and lean tripe cuts, ensuring you can savor the authentic taste while being mindful of your calorie intake. Whether enjoyed on its own or with a side of steamed rice, this soup is a testament to Malaysia’s rich food culture and the way local ingredients like pandan and serai unite to create unforgettable meals.
Bahan-bahan(untuk 1 medium bowl)
- 200g Beef tripe (perut lembu, cleaned and cut into bite-sized pieces)
- 1 small Red onion (bawang merah, sliced thin)
- 3 cloves Garlic (bawang putih, minced)
- 2 cm Ginger (halia, sliced)
- 1 stalk Lemongrass (serai, bruised)
- 2 tbsp Celery leaves (daun sup, chopped)
- 1 Pandan leaf (tie into a knot)
- 1 tsp Black peppercorns (crushed)
- 1 small Carrot (sliced) - pilihan
- 1 liter Water (for soup base)
- to taste Low-sodium salt (or regular salt)
- 1 tsp Cooking oil (can be omitted for extra healthy version) - pilihan
Arahan
- 1
Clean the beef tripe thoroughly and blanch in boiling water for 5 minutes to remove any impurities. Drain and set aside.
5 minutes
Blanching helps remove strong odors and excess fat.
- 2
Heat oil in a pot over medium heat. Sauté sliced onion, garlic, and ginger until fragrant and lightly golden.
3 minutes
Use minimal oil or a non-stick pot for a lower-calorie option.
- 3
Add lemongrass, pandan leaf, and crushed black peppercorns. Stir for 1 minute to release the aromas.
1 minute
Bruise the lemongrass with the back of a knife for maximum flavor.
- 4
Add the blanched beef tripe and carrot slices (if using). Stir to combine with the aromatics.
2 minutes
Cut tripe into small, even pieces for a tender bite.
Kenapa hidangan ini sihat
This traditional Malaysian soup is naturally low in calories and saturated fat due to its clear broth and lean protein. The focus on fresh herbs and spices over heavy seasonings makes it heart-healthy and easy to digest. Using beef tripe adds collagen and protein, supporting muscle and skin health. The recipe avoids excessive sodium and processed ingredients, aligning with modern nutritional guidelines for a wholesome meal.
Beef Tripe Soup is rich in protein and essential minerals like zinc, iron, and B vitamins, which are crucial for energy and immunity. The use of fresh aromatics such as ginger and lemongrass offers anti-inflammatory benefits, while celery leaves provide vitamin C and antioxidants. By using minimal oil and a clear broth, this soup is low in fat and calories, making it suitable for balanced diets. The addition of fiber-rich carrot enhances nutrient content without adding excess calories.
Petua
- 💡Tip 1: Use fresh tripe and blanch thoroughly to ensure a clean, mild flavor.
- 💡Tip 2: Simmer soup gently to keep the tripe tender and the broth clear.
- 💡Tip 3: Add daun sup and garnish only at the end to retain maximum freshness and nutrients.
Penyimpanan & hidangan
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed. Avoid freezing as tripe texture may change.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
