Chilled spicy tripe 'liangban' salad with soy sauce, sesame oil and vinegar

Chilled tripe with Sichuan chili-pepper oil, garlic and vinegar

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.
Chilled spicy tripe 'liangban' salad with soy sauce, sesame oil and vinegar
Chilled spicy tripe ‘liangban’ salad with soy sauce, sesame oil and vinegar

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