Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
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
Method
-
Put the tripe in a large stock pot. Add the vegetables and spices and cover with water. Simmer for 4 hours.
-
Remove the tripe from the stock and when cool enough to handle, cut into small pieces. Place in a serving bowl and dress with all the remaining ingredients.
