A daring twist on a traditional dish: cod tripe with Thai red curry. The coconut milk envelops the gelatinous tripe, and the curry provides a spicy and aromatic counterpoint. It's proof that a humble and very Spanish product can travel to Southeast Asia without losing its marine essence.
Cod tripe has a texture reminiscent of Asian tripe. With coconut milk, red curry paste, and lemongrass, it transforms into something completely new and addictive.
Ingredients
- 500g cod tripe (we use Extra Shredded Desalted Cod - 500g)
- 400ml coconut milk
- 2 tablespoons red curry paste
- 1 stalk lemongrass (or lemon zest)
- 2 kaffir lime leaves (or lime zest)
- 1 red pepper, sliced
- 100g snow peas or green beans
- Fish sauce (nam pla), lime juice, fresh cilantro
Step-by-step preparation
- Tripe Blanch for 5 minutes, drain, and cut into strips.
- Curry In a wok or pot, heat a little of the coconut cream (the thick part). Add the curry paste and sauté for 2 minutes until fragrant.
- Coconut milk Pour in the rest of the coconut milk, lemongrass, and lime leaves. Simmer gently.
- Cook Add the tripe. Cook for 20 minutes. In the last 5 minutes, add the bell pepper and snow peas.
- Season Off the heat, add fish sauce and lime juice to taste. Garnish with fresh cilantro. Serve with jasmine rice.
Buy it at BacalaloExtra Shredded Desalted Cod - 500g€19.97 · 24-48h refrigerated delivery →Frequently asked questions
Does the curry overpower the taste of the cod?
When well-balanced, no. The red curry and coconut enhance the marine gelatin of the tripe; use a quality curry paste and measure it carefully so the cod flavor remains present.
Which coconut milk should I use?
Full-fat coconut milk (not light) so the sauce is creamy and rich. The thicker part of the can gives a better texture.
What should it be served with?
With jasmine or basmati rice, which absorbs the sauce, and a touch of cilantro and lime when serving for freshness.
