Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Street-stall Tripe

Unusual Ingredients

Street-stall Tripe
Ingredients:
12 bay leaves
2 pounds honeycomb tripe
2 Tablespoons corn oil
8 star anise
6 slices fresh ginger, each cut into four pieces
1/4 cup dark soy sauce
2 Tablespoons chili paste with garlic
1 cup rice wine
1/2 cup beef broth
Preparation:
1. Bring ten cups of water to the boil, add bay leaves and tripe and return it to the boil. When at a rolling boil, cover and turn off the heat. Let it rest for two hours.
2. Remove trip from liquid and cut into two-inch pieces. Dry with paper towels.
3. Heat oil in Chinese clay casserole, if available, and add fresh ginger pieces and the soy sauce, chili paste, rice wine, and broth, and simmer for five minutes.
4. Add tripe and simmer uncovered for another ten minutes. Cover and put into the refrigerator overnight. In the morning, remove ginger pieces and the star anise.
5. Before serving, reheat and mix with cornstarch water, and bring to the boil and allow to thicken.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720