Chilled spicy tripe with soy, sesame oil & vinegar (low FODMAP, gluten free)

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I often heard from my friends that they did not like tripe.  I then asked them if they had tried the Asian style spicy tripe – tastes so good that you would change your perspective.

I cook tripe in two styles – hot with oyster sauce & tomato sauce; or a chilled ‘liang ban’ version – lightly blanched tripe with soy, sesame oil,  vinegar and chilies.

Here is the chilled version for lunch today. It is one of my husband’s favorite dish.


Chilled spicy tripe with soy, sesame oil & vinegar (low FODMAP, gluten free)

Recipe is as follows:

(Serves 4 as a low FODMAP recipe)


  • 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
  • a few small chilies, remove seeds, roughly chopped
  • 1 tsp soy sauce  (use gluten free soy sauce for a gluten free option)
  • 1 tsp dark soy sauce (use gluten free soy sauce for a gluten free option)
  • 1 tsp sesame oil
  • 2 tsp balsamic vinegar (for a FODMAP recipe, use 2 tsp rice wine vinegar instead)
  • 1 knob of ginger, approximately 20g
  • 1 tsp fine sugar
  • 1 tbs cooking oil
  • salt to taste
  • white pepper to taste (for a FODMAP recipe, use black pepper)
  • 20g chopped coriander to garnish (optional)


  • In pot, bring plenty of water to boil
  • Place the tripe, ginger and a few pinches of salt in the pot; bring the water to boil again; turn off the heat immediately and remove the pot from the heat source; leave the pot aside for 20 minutes for the tripe to continue to cook with the residual heat from the water
  • After 20 minutes, remove the tripe from the pot; run the tripe under cool water; slice the tripe into 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 (30 seconds); turn off the heat and leave the frying pan on the heat source for a while for the oil to cool and chilies continuing to infuse the oil
  • Add the chili flavored oil, soy sauce, dark soy sauce (if used), vinegar, sesame oil and sugar; toss well; add salt and pepper to taste
  • Transfer the tripe to a container with a lid;  chill in fridge for at lease 30 minutes
  • To serve, garnish with chopped coriander (optional)

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