A chilled side dish of tripe with chili-pepper oil, garlic, soy sauce, sesame oil, vinegar and coriander.
Ingredients
- 500g cleaned honeycomb tripe, cut each tripe into large pieces that can fit into a pot nicely. It looks like lots of tripe, but it will shrink during cooking
- 10g ginger, sliced
- Salt to taste
- a few small chilies, remove seeds, roughly chopped
- 1 tsp Sichuan pepper, crushed
- 2 clove of garlic, minced
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 2 tsp balsamic vinegar
- 10g ginger, sliced
- 1 tsp sugar
- 1 tbs cooking oil
- 20g chopped coriander to garnish (optional)
- 1 tsp sesame seed, to garnish (optional)
Method
- In pot, bring plenty of water to boil
- Place the tripe, ginger and salt in the pot; bring the water to boil again for a few minutes; take out the tripe and place it in a ice bath to cool.
- Slice the tripe into very thin strips; place the strips into a mixing bowl
- Add cooking oil and chilies to a frying pan; bring it to medium heat and pan fry the chili briefly (15 seconds); add the Sichuan pepper; remove from heat to cool and infuse; once cool, drain the oil and discard the solid.
- Add to the tripe: chili-pepper oil, garlic, soy sauce, dark soy sauce, sesame oil, vinegar and sugar; toss well; add coriander
- Chill in fridge for at lease 30 minutes, or overnight.
- To serve, garnish with more chopped coriander and sesame seeds.
