Korean-Style Tripe Salad
Try this Korean-style offal salad — an interesting change of pace! Korean-style tripe comes out savory and appetizing. Naturally, the tripe has to be soaked to get rid of its smell and bitterness, but the finished dish is well worth the effort. To check if the tripe is done after boiling, poke it with a fork — if it goes through easily, it's ready. You can marinate it longer, too; that only makes it tastier and more tender. Who would have thought such a humble cut could turn into a salad like this?!
Annage
Recipe author
Korean-Style Tripe Salad
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 %
9 g
Fats 52 %
13 g
Carbohydrates 12 %
3 g
166 kcal
GI:
100
/
0
/
0
- First scrape the beef tripe clean with a knife, paying special attention to the textured (honeycomb) side, where bits of grit often hide. 2. Rinse the cleaned tripe under running water and put it in a bowl. Cover it completely with cold water and add the vinegar essence. 3. Let the tripe soak for 3 hours — longer if time allows. This helps neutralize its characteristic smell and bitterness. 4. After soaking, rinse the tripe thoroughly under running water. Cut it into rectangular pieces and put them in a pot. 5. Cover with fresh water again and set the pot over high heat. Once it boils, keep it going for five minutes, then drain the water. 6. Repeat this process 2–3 times. Then cover the tripe with clean water and add the bay leaf and black peppercorns. Return the pot to the stove. 7. Simmer over low heat for four hours from the time it boils. Don't add salt. Take the tripe out, transfer it to a plate, and let it cool. Cut it into thin strips and put them in a deep salad bowl. 8. Peel the onion and slice it into thin half-rings. Seed the bell pepper, rinse it, and cut it into strips. Peel the garlic and press it. 9. Add the onion, bell pepper, and garlic to the bowl. Season with the Korean-carrot seasoning, pour in the apple cider vinegar, and salt to taste. Mix well. 10. Heat the vegetable oil in a small saucepan until hot, then pour it over the salad and toss thoroughly. 11. Cover the bowl and refrigerate for 2 hours — or longer if you have time. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Acetic essence - 11 kcal/100g
- Scar - 97 kcal/100g
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