This is usually served with sambel tomat as a contrasting condiment. The sugar cane is used to help soften the tripe rather than to add any sweetness to the soup.

INGREDIENTS :
600 g beef tripe, cleaned and washed well
3 liter water
1 liter beef stock
1 cup beef spice paste
5 cm sugar can stem, split lengthwise
(optional)
2,5 cm ginger, peeled and sliced lengthwise
4 cloves garlic, peeled and sliced
1 tbsp distilled white vinegar
200 g giant white radish, peeled and diced in
1 cm cubes
5 sprigs celery leaf chipped
1 tbsp fried shallots

PREPARATIONS :
Rinse tripe well under running water until very clean. Bring water to boil in a large pan, add tripe and simmer until soft approx 1 hour
Strain water and cool tripe in ice water. Cut in pieces approx 2,5 cm x 1cm. Bring beef, beef spice paste, sugar cane, ginger, garlic and vinegar to boil. Add tripe and radish. Simmer until vegetables are soft. Garnish with celery leaf and fried shallots.

Helpful hints:
Any type of summer squash or Chinese winter melon can be used instead of giant white radish (Japanese daikon). This soup reheats well.