Khmer Beef Tripe Curry Stew (Somlar Kari Kor Ko)

Khmer Beef Tripe Curry Stew: A Hearty Cambodian Classic

Khmer Beef Tripe Curry Stew is a dish full of bold flavors and tradition. It is hearty, rich, and deeply comforting. Made with beef tripe, fragrant curry paste, coconut milk, and vegetables, it is slow-cooked until tender and flavorful. This stew often appears at family gatherings, ceremonies, and festive occasions, though it is also enjoyed at everyday meals.

The Star Ingredient: Beef Tripe

Beef tripe gives this curry its unique character. Its chewy texture softens with long cooking, while its flavor absorbs the richness of the curry. Cooks clean and parboil the tripe first, then simmer it gently in the broth. Some recipes also add beef brisket or shank for more depth. The result is a stew that is hearty and layered in taste.

Building the Curry Base

The base of this dish comes from kroeung, a Cambodian curry paste. Lemongrass, garlic, shallots, galangal, turmeric, chilies, and kaffir lime leaves are pounded or blended together. This paste is fried until fragrant, then beef and tripe are added. Coconut milk enriches the curry, while water stretches it into a flavorful broth. As the stew simmers, it develops harmony — savory fish sauce, sweet palm sugar, and earthy herbs all balance beautifully.

Vegetables for Balance

Vegetables give the stew body and contrast. Carrots, taro, or sweet potatoes add natural sweetness and creaminess. Onions bring depth, while green beans or long beans add freshness. Cooking them together with the tripe allows flavors to blend slowly, creating a dish that is rich yet balanced. A final touch of fresh herbs like Thai basil or coriander brightens the stew before serving.

Serving and Sharing

Khmer Beef Tripe Curry Stew is rarely eaten alone. It is served with fragrant jasmine rice, soft noodles, or even crusty baguette — a reminder of French influence in Cambodia. Families gather around the pot, sharing the meal together. Every spoonful is warm, filling, and deeply satisfying.

Cultural Significance

This dish represents Cambodian values of resourcefulness and community. Tripe, once considered a humble cut, is transformed into something special with time and care. It also shows the Khmer love for balance in food — salty, sweet, creamy, and herbal notes all in one dish.

Khmer Beef Tripe Curry Stew is more than just comfort food. It is tradition, family, and flavor in a single bowl. It turns simple, humble ingredients into something meaningful and celebratory. Every serving tells the story of Cambodia’s creativity, resilience, and love of shared meals.

Khmer Beef Tripe Curry Stew (Somlar Kari Kor Ko)

5 from 5 votes

Khmer Beef Tripe Stew offers a rich and deeply satisfying experience that stands apart from more familiar curries. At its heart, this stew is a masterful blend of textures and tastes, creating a harmonious and comforting dish.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Cambodian

Ingredients Method Notes

Ingredients

  

For the Curry Paste (Kroeung):

• 5 lemongrass stalks inner tender part, finely chopped
• 4 cloves garlic
• 2 shallots
• 1 thumb-sized piece galangal or ginger
• 1 thumb-sized piece turmeric or 1 tsp ground turmeric
• 3 dried red chilies soaked & deseeded
• 2 kaffir lime leaves optional
• Blend into a paste with a mortar & pestle or food processor.

For the Stew:

• 500 g 1 lb beef tripe (cleaned thoroughly, parboiled & cut into bite-sized strips)
• 300 g 10 oz beef brisket or shank (optional, for richer flavor)
• 2 tbsp vegetable oil
• 400 ml 1 can coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 tbsp red curry paste homemade or store-bought
• 1 medium carrot cut into chunks
• 1 medium sweet potato or taro cubed
• 1 onion sliced
• Long beans or green beans cut into 2-inch pieces
• Fresh Thai basil or coriander for garnish

Method

 

Prepare the Tripe

1. Clean beef tripe thoroughly under running water.
2. Parboil in boiling water with a slice of ginger & pinch of salt for 10–15 minutes to remove odor.
3. Slice into thin strips.

Cook the Curry Paste

1. Heat oil in a large pot.
2. Add curry paste and stir-fry until fragrant (2–3 minutes).

Add Meat

1. Stir in tripe (and brisket if using).
2. Coat well with the curry paste.

Simmer the Stew

1. Add coconut milk and 1 cup water.
2. Stir in fish sauce and palm sugar.
3. Cover and simmer on low heat for 45–60 minutes, until tripe is tender.

Add Vegetables

1. Add carrot, sweet potato, and onion.
2. Simmer another 15–20 minutes until vegetables are soft.
3. Add green beans in the last 5 minutes.

Finish & Serve

1. Adjust taste (fish sauce for salt, sugar for balance).
2. Garnish with basil or coriander.
3. Serve hot with rice, noodles, or baguette.

Notes

Tips & Variations

• Extra tender tripe: Simmer longer (up to 90 minutes) for melt-in-the-mouth texture.
• Balance the flavors: Cambodian curries are milder than Thai ones—don’t overload with chili.
• Add variety: Pumpkin or eggplant can be used instead of sweet potato.
• Serving style: Cambodians often pair it with baguette to soak up the curry broth.