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?

Read 6971624 times

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

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Beef Tripe with Mustard Sauce

Unusual Ingredients

Beef Tripe with Mustard Sauce
1/2 pound tripe, beef preferred
1 Tablespoon mustard oil or deli mustard
1 teaspoon chicken bouillon powder
1 Tablespoon black vinegar
I Tablespoon sesame oil
1 Tablespoon sugar
1 Tablespoon vegetable oil
4 cloves fresh garlic, peeled and minced
3 stalks Chinese celery, cut in two-inch lengths, then cut in thin strips
1 red hot chili pepper, seeded and cut in thin strips
2 Tablespoons coarsely chopped fresh coriander
1. Blanch tripe for one minute, then put into cold water for three minutes, and drain. Cut into two-inch ling thin strips and set aside.
2. Mix bouillon powder, black vinegar, sesame oil, and sugar.
3. Heat wok or fry pan, add oil, then the garlic and stir-fry for one minute. Add the tripe, celery, and the chili pepper strips and cook for one more minute before adding the bouillon mix. Stir-fry for another minute, add the coriander, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720