Tiger Mike's Tripe With Pineapple

OP Sham,

In the past when we had tripe and rebung ( chuk sun) for Sunday lunch, it did not seem to fly coz of the pungent smell of the rebung. I have tried with pineapple and it worked.
The tripe must be bought from Lucky Frozen in Pudu. You have to buy Aust/NZ "Raw Tripe Scalded" at RM 10.80 per kg. Its okay if you buy in excess, freeze them for another day.

Ingredients:

1/2 kg tripe - cut into 1.5 inch squares.
1 small pineapple - cut into 1 inch cubes
3 cm fresh turmeric (wong keong), chopped
25 cili padi
1 lemon grass - soften with pestle.
1 plastic bag of santan from one coconut.
3-4 shallots, chopped
3 cloves garlic, chopped
2 asam keping (tamarind pieces)

Method:

Cut the tripe and boil until soft but springy. Cut the pineapple into 1 inch cubes, and soak in boiling water for 10 seconds. Remove aside. Pound or blender fresh turmeric, cili padi, shallots, garlic and salt until fine. Fold in the tripe in a pot and the ingredients that have been blended or pounded. Cook for a while until dry, then pour in the santan, and lemon grass. Let it simmer, fold in the pineapple, and wait until you see a thin film of oil. Check for salt and remove from fire.