Ingredients
- To pre-cook honeycomb tripe:
- 500g rinsed honeycomb beef tripe, cut into strips*
- 2 litres cold water
- 2 tbs Obento Cooking Sake
- 5 cm ginger, sliced
- 2 spring onions, cut in half
- 2 star anise
- 2 tsp salt
- Stir fry:
- 1 tbs Extra Virgin Olive Oil (EVO)
- 4 cm ginger, julienned
- 1 clove of garlic, minced (I used a microplane)
- 1 spring onion, slice the white & lime green part and julienne the dark green part
- Stir-fry sauce:
- 1 tbs gochujang paste
- 1 tbs Lee Kum Kee Premium Soy Sauce
- 1 tbs caster sugar
- 1/2 tsp black pepper
- 1 tsp Lee Kum Kee Pure Sesame Oil
- Garnish:
- 1 tsp toasted white sesame seed
- Note:
- *I cooked 500g of tripe then used 250g for this recipe. I froze the remaining 250g in a freezer safe container, for another time.
Method
- Cook the honeycomb tripe in water with the sake, ginger, spring onions, star anise & salt.
- Boil gently for 2 hours (less if you prefer it chewy).
- When cooked to your liking, drain, remove the tripe & discard the other solids.
- You may also precook the tripe the day before, and leave it in the refrigerator.
- Prepare the stir-fry sauce:
- Place all the sauce ingredients in a dish & mix well.
- Stir-fry:
- Heat the EVO in a wok, then stir in the ginger & garlic and cook till fragrant.
- Add 250g of the precooked honeycomb tripe & mix.
- Add the stir-fry sauce, combine well & stir for a couple minutes.
- Add the sliced white & lime green parts of the spring onion & combine.
- Add the julienned spring onion & stir through the tripe.
- Serve the honeycomb tripe in a bowl & sprinkle with sesame seeds.
- Serve with white rice.
Product used in recipe
- Obento - Cooking Sake
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Sesame Oil