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