1. Cleaning and soaking the tripe
Pour water into a large bowl, add the salt and vinegar, and mix well. Place the tripe in the mixture and let it soak for 5 to 6 hours , or better yet, overnight . This step removes impurities and softens the tripe’s flavor.
2. Initial cooking
Drain the soaking water, cut the tripe into large pieces, and place them in a pot with clean water. Bring to a boil, skim off any foam, and cook for 15 minutes . Then drain and rinse.
3. Final cooking
Return the tripe to a pot with clean water, add the onion, carrot, peppercorns, bay leaves, and dill. Cook over medium heat for 4 hours , or until the tripe is tender.
Once cooked, cut it into thin strips.
4. Preparing the vegetables
Chop the onion, and slice the bell pepper and cucumbers into thin strips. In a pan with a little vegetable oil, sauté the onion until golden brown. Then add the bell pepper and cook for a few more minutes.
5. Sauce and final mix
In a bowl, combine the soy sauce, minced garlic, red chili, honey, rice vinegar, and black pepper. Add this sauce to the stir-fried vegetables and mix well.
Stir in the tripe and sauté everything together for 5 minutes . Before serving, sprinkle with fresh parsley and sesame seeds.
Additional tips
- Tenderize the tripe: if you want to speed up the process, you can use a pressure cooker and cook the tripe for about 45 minutes .
- Extra flavor: add a touch of grated ginger or a teaspoon of sesame oil at the end to intensify the aroma.
- Ideal accompaniment: this dish pairs perfectly with white rice or crusty bread to soak up all the sauce.
- Mild version: If you are preparing it for children or people who do not tolerate spicy food, simply omit the red chili.
With this recipe, you’ll transform a humble ingredient into a true culinary gem. The result is a tender dish with a perfect balance of salty, sweet, and spicy flavors, ideal for sharing with family or surprising your guests.
