Kewa Datshi

🛒 Ingredients

• Beef Tripe (cleaned, pre-cooked) 150 g · 165 kcal
• Bhutanese Cheese (Datshi) or Feta-like cheese 100 g · 280 kcal
• Green Chilies (sliced) 30 g · 8 kcal
• Onion (chopped) 50 g · 20 kcal
• Tomato (chopped) 50 g · 9 kcal
• Garlic (minced) 5 g · 7 kcal
• Ginger (grated) 5 g · 4 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. If using uncooked tripe, thoroughly clean it and boil until tender, then slice it into bite-sized pieces. If using pre-cooked tripe, simply slice it.
2. In a pot or pan, combine the sliced tripe, chopped onions, sliced green chilies, minced garlic, grated ginger, and chopped tomatoes. Add water, just enough to barely cover the ingredients.
3. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, allowing the flavors to meld.
4. Add the cheese to the pot, stirring gently until it melts and forms a creamy sauce. Season with a pinch of salt if desired, tasting first as the cheese is often salty.
5. Serve the Kewa Datshi hot, traditionally with red rice or plain rice.