Directions

To Make

1. Heat up 1.5L water in a heavy-bottom pot together with bay leaves, kaffir lime leaves, nutmeg and cinnamon stick. Bring to a rolling boil.
2. Add the beef shank and bring back to the boil. Reduce heat to low, cover and simmer for 1.5 hours, or until the beef is tender but still holds its shape.
3. Remove the beef and set aside. Strain the broth, discarding the herbs and spices. Reserve the braising water.
4. Place all the spice paste ingredients and 50ml of beef braising water into a food processor, blend until a smooth paste forms.
5. In another heavy-bottom pot, heat up 2-3 tbsp oil over medium heat. Briefly sear the cooked beef shank on all sides until lightly browned. Remove and set aside.
6. Add another 2-3 tbsp cooking oil into the same pot and sauté the spice paste until thick and fragrant. Add the reserved beef braising water and let it come to a boil. Cook on low heat for 10-15 minutes.
7. Add seasoning ingredients and coconut milk. Bring it to a gentle boil again, then turn off the heat and be ready to assemble.
8. Cut honeycomb beef tripe into bite-sized pieces and blanch in hot water for 2-3 minutes.
9. To serve, break beef into chunks and divide into soup bowls with some beef tripe. Ladle over the hot broth and garnish with diced tomato, fried shallots, and spring onions.