Tripe in Korean

1. Beef tripe is pre-cleaned with a knife. This is especially true of the fleecy part of the scar, often dirt particles can be found there.

2. After cleaning, the scar is washed under running water, put it in a bowl. Pour cold water so that it completely covers the scar. Here we pour vinegar essence.

3. We leave the scar to soak for 3 hours, if time allows, then you can leave it for longer. This will help neutralize the characteristic smell and inherent bitterness.

4. After the specified time, the scar is thoroughly washed under running water. Then cut into rectangular pieces, after which we put them in a saucepan.

5. Re-fill with water so that it covers the contents. We send the pan to a high heat. When the water boils, we keep it on fire for five minutes. After the specified time, we drain the water.

6. Repeat this process 2-3 times. After that, fill the scar with clean water, add bay leaf and black pepper peas. We send the pan back to the stove.

7. Cook over low heat for four hours from the moment of boiling. There is no need to salt. We remove the tripe from the pan, transfer it to a dish. Let it cool down. Cut the offal into thin strips, put it in a deep salad bowl.

8. Peel the onion from the husk, cut into thin half rings. Bulgarian pepper is cleaned from seeds, washed under running water. Cut the pepper into strips. Garlic is also cleaned, passed through a press.

9. Add onion, bell pepper, garlic to the salad bowl. Season with spices for Korean carrots, pour apple cider vinegar, salt to taste. Mix it up.

10. Pour vegetable oil into a saucepan. We send it to the fire, warm it up. Pour the hot oil into a salad bowl with the main ingredients. Mix thoroughly.

11. Cover the salad bowl with a lid, send it to the refrigerator for 2 hours. You can leave it for longer, if time allows.

Bon appetit!