If you visit Phatthalung and ask for a local specialty, meat and offal lovers will surely be directed to"Tom Pung Nua Talad Pian (Original)"without doubt, as this place is not just an ordinary eatery but a legendary spot serving hot beef tripe stew, simmered over charcoal until tender, winning customers' hearts for more than half a century.
Passing down a 100-year-old secret recipe through generations, this deliciousness did not just appear overnight but has a long history. Phenporn Bunnasala, 47, the daughter-in-law who inherited the business, shared that the beef tripe stew recipe was handed down from her husband's parents, who started the restaurant in 1972. Her father-in-law learned the craft from an elder relative who owned the legendary beef tripe stew shop behind Wat Khok Khoi (Nikrotharam Temple), famous for its great popularity.
Counting from the earliest days to now, this secret recipe is about a century old. Originally located at Talad Pian Yindee Market, it moved to a house on Phadung Don Yo Road in 1994 but retained the name"Tom Pung Nua Talad Pian (Original)"as a guarantee of its flavor.
The key feature that keeps customers hooked, and a secret hard to imitate, is the meticulous care in every preparation step. They select only premium ingredients, using fresh offal and meat from cattle aged 4-5 years, purchased fresh daily to ensure tender texture and easy stewing.
The stew is simmered over traditional charcoal for more than 5 hours, the longer it cooks, the more tender it becomes, melting in the mouth, and without any unpleasant odors because they use an ancient blend of spices to neutralize smells. This results in a fragrant, well-rounded broth that is smooth and easy to drink.
Customers can choose their preferred parts, whether tripe, meat, or crispy omasum. It's recommended to add fresh chili and squeeze fresh lime for seasoning, served with hot steamed rice and fluffy omelet, ensuring a perfect combination.
Another charm of this shop is its loyal customers, some connected since their fathers' and grandfathers' times, back when a bowl of beef tripe stew cost only 25 satang. Although ingredient costs have risen, pushing prices to 100, 150, and 200 baht per bowl, both old and new customers continue to visit in large numbers because the smooth, tender flavor remains consistent, maintaining the original high standard.
Those wishing to experience this legendary taste can visit at 12/1 Phadung Don Yo Road, Phatthalung Municipality, Phatthalung Province, open from 11:00 a.m. to 3:00 p.m., closed every Sunday.