Italy - main or entree
Haymarket tripe in black bean sauce

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Derry Simonds writes: This recipe was provided by the woman assistant at a Chinatown butchery where both honeycomb and book tripe were displayed. She said that the former was the tripe to be used for this recipe and that the delicate leaves of the latter, needing only ten minutes cooking, were ideal for Chinese tripe salad. (Never having seen book tripe on sale before, I was eager to try it and used it successfully in the Italian tripe salad, click HERE for Salad recipe.)

  • Ingredients
    (No quantities were suggested)

    Tripe cooked to the required texture.
    Peanut oil.
    finely chopped ginger
    finely chopped garlic
    oyster sauce
    soy sauce
    sugar
    cornflour
    black bean sauce (e.g LEE KUM KEE)

  • Method+-

Fry the ginger and garlic in a little oil. Add oyster and soy sauce. Dilute with water and thicken with cornflour mixed with a little water. Add the black bean sauce and sugar to taste. Bring to the boil. Mix with tripe cut into fingers or squares.


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