There is indeed a World Tripe Day, which is celebrated on 24th October. In 1662 Samuel Pepys wrote in his diary on that day, "Go home and dined there with my wife upon a most excellent dish of trips of my own directing." ("World Tripe Day: Can we fall in love with tripe again?". BBC. 24 October 2017. Retrieved 20 July 2019.)
Beef tripe Noodles have been a favourite for the Foochows, Minnangs, Teochiews, Hakkas and other Chinese of Sibu in particular where I grew up. There was a popular shop in Market Road which sold it and many older people would go there for what they called, "a healthy soupy noodle" for breakfast.
In fact not all Foochows love beef and beef tripe would have been enjoyed by even fewer Foochows. But Nang Fang (the name of the coffee shop) did have a crowd every morning, coming for their special beef tripe soupl.
Today, the second generation of beef tripe stall owners have been serving Sibu and a third generation has branched out, and even to Miri!!
The beef tripe noodle soup is clear and sweet. The beef tripe is ot chewy at all.
Mr. Wong now owns Nang Fang Noodle Shop and business is thriving. His older son and daughter in law has another outlet. This beef trip noodle comes in two ways, A noodle and beef trip in a bowl of soup, or a plate of noodle with a separate bowl of beef tripe soup. there are other dishes offered by the shop. Perhaps for those who have never tried beef tripe noodle in their lives, they could have a go and order the Kampua noodle with a small bowl of beef tripe soup.
According to my late father, beef tripe was highly valued by the older Foochows because of the nutritional values. Old Bejingers loved tripe as it gave them a lot of body heat in winter. They ate thinly sliced beef tripe quickly blanched in hot pots. But the tripe must be fresh, not frozen.
These days in Beijing, Baiye, (Hundred leaves) the inner part of the beef stomach, is used in a popular specialty known as baodu, flash-poached tripe served with a sesame-paste sauce.
Bao du or fried beef tripe, has been a famous Beijing snack since the time of Emperor Qianlong (1735-1795). the snack is mostly made and sold by the Muslim Hui people. After being cleaned and cut into slices, fresh beef trip or lamb tripe is cooked in boiling water.
In Sarawak, Mee Sapi (Sarawak Halal Beef Noodle) is quite popular. Beef tripe is also added upon request. One can request for "daging dan perut" or meat and stomach/tripe.
thus today, one can have the halal and non halal versions of beef noodle soup in Sarawak.
2 comments:
i had a lot of this kind of noodles at sarawak house, king hook coffee shop. it might have been gone
Thanks for commenting. I will try to find out more about the shops in Sarawak House..for you and others. I used to hang out with my couins at Adam and Eve,about 40 years ago...that's a long time ago.
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