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.
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)