Spicy grilled beef tripe skewers
Beef tripe comes from the muscular wall of the cow's stomach. It is not the same as cow intestines. There are three kinds of beef tripe sold for cooking. Honeycomb tripe or blanket tripe is what you need for this recipe. Book tripe is not recommended.It takes about six hours of simmering to tenderize beef tripe on the stovetop. It takes eight to ten hours in a slow cooker depending on the setting you choose. In a pressure cooker, it takes a little over two hours.How you want to tenderize the tripe is up to you. But I highly recommend that you add plenty of salt to the cooking liquid. And to neutralize any strong smell, a stalk of lemongrass and a few slices of ginger will help tremendously.
Ingredients
- 1 kilogram blanket or honeycomb beef tripe cooked until tender, drained and cooled
Basting sauce
- 1 two-inch knob ginger peeled and sliced
- 4 cloves garlic peeled and lightly pounded
- 2 to 3 tablespoons ssamjang available in Asian groceries
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seed oil
Instructions
- Cut the tripe into bite-size pieces.
- Thread with the bamboo skewers, about five to six pieces per stick.
- Place all the ingredients for the basting sauce in a blender or mini food processor and process to make a paste.
- Heat you grill and place the skewered tripe on the rack which should be no lower than six inches from the heat.
- Baste the skewered tripe generously at 15-minute intervals to allow the meat to soak up the sauce before brushing more.
- Turn the skewered tripe over after about two minutes and baste the opposite side repeatedly as well.
- Repeat the process of turning the skewered tripe and basting until the sauce caramelizes and the tripe is charred along the edges.
- Serve your grilled spicy beef tripe as a snack, an appetizer or pair with rice as a main course.