Note, the turmeric used to stir-fry with tripe should not be cut thinly, just scrape the skin and then pound or pound until crushed. When choosing chives, you must choose the right type of chives. The chive leaves are small and fragrant. Choosing the wrong type of chives will reduce the delicious flavor of the stir-fried tripe dish somewhat.
After preparing the ingredients, put the pan and add oil on the stove. Wait for the oil to boil, then gradually add the intestines, then add turmeric, fish sauce, salt and sugar and stir well. When the turmeric is absorbed into the intestines and covered with a bright yellow layer, add chili and chives and turn off the stove.
That’s it for my grandmother’s stir-fried tripe with turmeric. This dish is delicious when eaten with hot rice, but after sipping a few glasses, it’s even more delicious. Usually, when making stir-fried intestines with turmeric so that my grandfather can “share a few bottles” with his friends, my grandmother also stir-fries the pork belly, liver, bronchus, etc. with it.
A delicious plate of stir-fried intestines with turmeric, both effective in treating coughs and colds. (Photo: collected).
Every time my grandmother makes this dish, she buys more rice paper. Stir-fried tripe with turmeric and eaten with rice paper is truly “turmeric”. The intestines are chewy, greasy, mixed with the aroma of turmeric, the sharpness of chives, and the spiciness of chili to create an unmistakably delicious flavor.
Remember the days after storms, floods, smoldering rain, bone-chilling cold, the whole family sat together, a plate of fried intestines with turmeric steaming, broke off a piece of rice paper, scooped out a few pieces of turmeric-colored yellow intestines and enjoyed the flavor. rustic but rich.