Below are some instructions on how to cook boiled tripe:
Tips for selecting delicious tripe:
- Source: To ensure food safety, you need to buy pork tripe from reputable, large stores.
- Color: When choosing tripe, you should choose ones that have a consistent color. Good tripe will have a light brown color on the back and a translucent white color with a thin membrane on the inside. You should remove this membrane when prepping the tripe.
- Thickness: Not everyone knows that the thickness of the tripe somewhat determines the tenderness and taste of the dish. Good tripe should have a thickness of 2 to 3cm because if it is too thin, the dish will be chewy.
Ingredients:
- Tripe
- Flour
- Seasonings: salt, white wine, vinegar, ginger
Cleaning the tripe
- After buying the tripe, you need to remove excess fat sticking around it and wash the surface of the tripe thoroughly. Then add 1 spoon of flour and use your hands to squeeze the tripe until the sliminess inside is completely removed.
- Remove the inner layer of the tripe, add 1 spoon of flour and continue squeezing, then add 3 spoons of vinegar. After squeezing a few more times, let it sit for about 2 minutes and then rinse the tripe with 2 to 3 rounds of water.
How to boil the tripe
- Place a pot on the stove, add the tripe and pour cold water until it submerges the tripe. Then add 1 spoon of salt, 1 crushed ginger, 1 spoon of vinegar, and a little white wine.
- Cover the pot and boil the tripe for about 20 minutes, then uncover the pot and gently skewer a piece of tripe with chopsticks to see if it is tender. If the tripe is cooked, immerse it in a bowl of cold water to make it crispier and whiter.
Then, cut the tripe into small pieces for serving. Depending on your preference and taste, you can enjoy boiled tripe with basil and chili fish sauce.
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