SARAWAK PEPPERPOT
A hearty brew of beef and vegetables with its flavour heightened by black peppercorns. Serves 10.
Ingredients
150gm ox tripe
200gm beef tenderloin, diced
2 onions, halved
1 bay leaf
1 clove
30gm butter
1/2 teaspoon black peppercorns
2 cloves garlic, chopped
80gm okra, diced
80gm eggplant, diced
80gm tomatoes, diced
80gm young corn, diced
20gm tomato paste
50gm rice
3 litres beef stock
salt
ground black pepper
chopped spring onions
fried shallots
Method
1. Cook the tripe in water with onions, bay leaf and clove until tender. Remove and dice the tripe.
2. Melt butter in a stock pot and saute garlic and peppercorns.
3. Add the diced vegetables and tomato paste and saute for a further minute.
4. Add washed rice and the beef stock.
5. Bring to boil and skim.
6. When rice is three-quartered cooked, add diced beef tenderloin and tripe.
7. When rice is cooked, season to taste with salt and ground black pepper.
8. Serve with spring onions and fried shallots.
