Ingredients
- 1 cleaned honeycomb tripe, approximately 800g, cut into pieces that can fit into a saucepan (It looks like lots of tripe, but it will shrink during cooking)
- a few slices of ginger, julienne
- 1 tbsp. traditional soy sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. sesame oil
- 1 tsp sugar
- 1 tbsp. sesame seed
- green shallot / scallion (green part only) , sliced, to garnish
Method
- In a saucepan, bring plenty of water to boil
- Place the tripe pieces and ginger in the saucepan; bring the water to boil again for a few minutes; take out the tripe pieces and place them under running tap water to cool
- Slice the tripe into very thin strips; place the strips into a mixing bowl
- Prepare the sauce – mix the traditional soy sauce, dark soy sauce, sesame oil and sugar in a bowl; mix well
- Add the sauce to tripe, toss well
- Add sesame seeds to the tripe, toss well
- Chill in fridge for at lease 30 minutes, or overnight.
- To serve, garnish with sliced chili and green shallot
