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Lamb Tripe with Mushrooms
|Lamb Tripe with Mushrooms|
2 fresh hot chili peppers, seeded and slivered
1 pound lamb tripe, blanched three times, then cut in matchstick-size pieces
1/2 cup chicken broth
1 Tablespoon corn oil
1/2 Green pepper, cut in thin slivers
1 teaspoon sugar
1 Tablespoons thin soy sauce
1 Tablespoon dark soy sauce
3 cloves garlic, minced
18 black mushrooms, soaked half hour in one cup warm water, drained of excess water, it is squeezed out, and reserved
1 cup coriander. Set six sprigs aside and mince the rest
1 Tablespoon corn starch
2 teaspoons sesame oil
1. Blanch slivered hot chili pieces, dry and set aside.
2. Simmer tripe for ten minutes in the broth, remove from liquid and set aside, reserve the broth.
3. Heat corn oil and stir-fry both peppers for one minute. Add mushrooms and tripe, the reserved mushroom water, and the minced coriander. Simmer one minute then bring to the boil.
4. Mix cornstarch with the reserved chicken stock and stir into the tripe mixture. Remove from heat as soon as it thickens and pour into a serving dish. Decor with coriander sprigs and serve.