Lao Beef Innard Soup - Recipe (Lemongrass Kaffir Lime Leaf Savory Soup) [Laos] with Sticky Rice.

Clean the beef tripe thoroughly under cold water.

In a large pot, combine beef bones and water; bring to a boil.

Add beef brisket and tripe to the pot; simmer for 1-2 hours until tender.

Skim off any foam that rises to the surface during simmering.

Add lemongrass, kaffir lime leaves, galangal, ginger, shallots, and garlic to the pot.

Season the broth with fish sauce, salt, and black pepper; simmer for another 30 minutes.

Remove the brisket and tripe; slice the brisket thinly and cut the tripe into bite-sized pieces.

Strain the broth to remove solids, returning the liquid to the pot.

Add sliced brisket and tripe back into the broth; heat through.

Prepare rice noodles according to package instructions; drain and set aside.

To serve, place a portion of noodles in a bowl and ladle the hot soup over them.

Garnish with chopped green onions, cilantro, lime wedges, and chili peppers.

Enjoy the soup hot, adjusting seasoning with extra fish sauce or lime as desired.

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