Luckily, you won’t have to find a demented crocodile bird and slaughter it for its liver to create this dish.
Active cooking time: 1-2 hours. Total cooking time: 3-4 hours. Serves 6-8
To make tripe
2 lbs beef tripe (900g)
¼ cup white vinegar (60mL)
1 tbsp peppercorn (6g)
⅛ tsp black pepper (.25g)
1 thumb ginger, sliced
1 tbsp salt (7.5g)
To make liver
1 pork liver
1 tsp cooking wine (5mL)
½ tsp dark soy sauce (2.5mL)
¼ tsp salt (.5g)
1 tbsp cornstarch (8g)
To make stew
1 tbsp olive oil (15mL)
2 cloves of garlic, minced
½ red onion, diced
½ cup celery, chopped (50g)
1 cup tomato sauce (240mL)
¼ tsp oregano (0.5g)
¼ tsp nutmeg (.5g)
1 cup diced carrots (150g)
1 large potato, cubed
1 tsp beef bouillon (5mL)
salt and pepper, to taste scallions, for garnish
red chili paste, to taste
Remove all black/dirty bits from the beef tripe with a knife for better taste. Cut the tripe into a few smaller pieces so that it can be placed into a pot of boiling water for 2-3 minutes.
Replace the water in the pot, bring to a boil, and re-add the tripe. Add white vinegar, peppercorn, black pepper, ginger, and salt to the pot and simmer for about 2-3 hours until the tripe is cooked.
While the tripe is simmering, soak pork liver in water for at least 1 hour to rid it of toxins.
When the tripe is cooked, remove it from the pot. One method of checking for done-ness is to bite into the tripe. If the tripe is too chewy, it should be cooked for longer.
Set the pot to boil and cook the pork liver in the pot (using the same water), until its color has changed.
Cut the tripe into approximately 3-inch (7.5cm) pieces. Chop the liver into 1-inch (2.5cm) chunks.
Add cooking wine, soy sauce, salt, and cornstarch to the liver. Mix well, and set aside.
Heat a pan on high and add olive oil. Add garlic and stir-fry for about 10-20 seconds. Add onions and stir-fry until slightly translucent.
Add celery and tomato sauce and stir-fry for about 1 minute.Then add oregano, nutmeg, and tripe, and continue mixing.
Add carrots and potatoes, and cover with water. When the stew is boiling, scrape off excess film from the top of the stew, which is from the tripe. Mix in beef bouillon, and keep cooking on medium heat until the veggies are soft.
Bring the heat back to high and add liver. Put the heat on low, cover the pan, and cook for another 10 minutes. Add salt and pepper, to taste. Plate with scallions and red chili paste, and enjoy!
Creator: y88strawberry | vena_hx (Twitter, IG)
Source: https://www.youtube.com/watch?v=KP4mU5bk-ZQ