Serving
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Tripe with Black Mushrooms
China - Hunan

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
4 hr  
Most
This recipe takes some time but not a lot of work. Adventurous eaters who like tripe and other gelatinous delicacies will enjoy this dish, though others may be appalled (if they find out what it is, anyway).




7
8
4
1
1/2
1
1-1/2
3/4

oz
oz
cl
c
T
c
T
Black Mushrooms dry
Tripe, cooked (1)
Red Chili large (2)  
Garlic
Cilantro
Lard or oil (3)
Stock
Soy Sauce
Prep   -   (1-3/4 hrs - 20 min work)
  1. Soak MUSHROOMS about 30 minutes in warm water. Squeeze out water and slice into strips about 1/8" wide.
  2. Cook TRIPE in three changes of water with 1 t salt and a lemon slice in the first two, for about 1-1/4 hours total. For exact method see Note-1. It is done when it is still a bit chewy but a fork pierces it easily. Cut into 1/8" wide strips about 2" long and mix with Mushroom slices.
  3. Core CHILIS and slice lengthwise into strips about 1/8" wide and 2" long.
  4. Crush GARLIC and chop fine.
  5. Chop CILANTRO including stems quite small.
Run   -   (20 min)
  1. In a sauté pan heat Lard and fry chili slices until just a bit wilted. Turn heat down and add Stock, Soy Sauce and Garlic, bring to a boil and simmer about 5 minutes.
  2. Stir in Tripe / Mushroom mix, bring back to a boil and simmer another 5 minutes.
  3. Stir in Cilantro and turn off heat immediately.
  4. Serve at once garnished with Cilantro sprigs.
NOTES:
  1. Tripe:   For best appearance use "blanket" (flat) tripe. Market tripe in the U.S. is cleaned and par-boiled but needs more cooking, and it will shrink considerably. To yield 8 ounces you need to start with a little over a pound. For details see our Beef Tripe page.
  2. Chilis:   Around here we all use Fresnos, but other medium hot chilis will work fine too. For details see our Chili Page.
  3. Lard:   Lard is the traditional frying medium through Thailand and much of China, as well as Hungary and Poland. The American Heart Association so villainized it Americans are afraid to use it, but it's not nearly as dangerous as the trans fats the AHA told us to use instead. It has a better health profile than butter, and is now increasingly used by top chefs. For details see our Lard page. If you still don't want to use it, use Pure Olive Oil (not virgin), or Avocado oil for richer flavor.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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