Cambodia, Soup

4 servings

1/2 lb Beef chuck; cut bite size 4 ea Kaffir lime leaves; minced

1/4 lb Beef tripe; soak in vinegar can leave out, 1 T Galang powder

Just increase beef ;scrub with salt, rinse 1/4 t Turmeric powder

1/2 lb Ta-kuong (Spinach) 1 T Sugar

;remove leaves, use stalks 1 T Fish sauce

;cut 2" lengths 1 T Guava paste

4 c Water 2 T Lemon juice

1 ea Pepper, bell, red; seeded, 2 ea Pepper, chili, hot; chopped

1 T Pickle fish, creamy style Only South east asian people

2 T Oil 1/4 c Basil leaves; chopped

1/2 c Lemon grass; minced x Pepper, black, ground

4 ea Garlic cloves; minced

Place tripe in soup pot, cover with water and cook 20 minutes. Drain and

rinse, cut in bite size pieces. Set aside.

Combine garlic, lemon grass. galang, turmeric, lime leaves and chili

pepper. Crush in mortor or use blender with 1 cup water. Set aside.

Add oil and spice mix to hot soup pot. Stir in beef and beef tripe.

Season with sugar, fish sauce, guava paste and pepper to taste. Stir

often, adding water as needed.

When the meat is tender, add water spinach and bell pepper. Add creamy

pickle fish and lemon juice. Adust taste to suit - more sugar for sweeter,

more pickle fish for saltier, more lemon juice for tartness.

Spinkle with basil leaves and hot chili pepper, serve with plain rice.