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Khmer beef tripe stew

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
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
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.