Asian tripe salad with coriander and black garlic

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the tripe

  • 2kg/4lb 8oz tripe, washed and cleaned
  • 1 onion, peeled and halved
  • 1 carrot, peeled and halved
  • 1 stick celery, roughly chopped
  • ½ tsp black peppercorns
  • 2 star anise
  • 1 cinnamon stick

For the dressing

  • 1–2 tbsp sesame oil
  • 3 tbsp soy sauce
  • thumb-size piece fresh root ginger, grated
  • 4 black garlic cloves, finely sliced
  • 2 tbsp Sichuan peppercorns, toasted
  • 1 bunch fresh coriander, chopped
  • 1 tbsp rice wine vinegar
  • 25g/1oz white sesame seeds
  • 25g/1oz black sesame seeds
  • 1 bunch spring onions, trimmed and finely sliced
  • 75g/2⅓oz toasted and chopped peanuts
  • 2 tbsp chilli oil
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